Risotto with Corn, Tomatoes & Basil

posted by 11 months ago


4 cups gluten free, low-salt chicken broth

1 ¼ cups frozen corn, thawed

2 Tbs. unsalted butter or olive oil

1 shallot or small onion, minced

1 cup Gourmet House® Rice-Italian Arborio Rice

1/3 cup dry white wine

1 cup chopped plum or cherry tomatoes

2 tsp. extra-virgin olive oil

3 Tbs. torn fresh basil leaves

Kosher salt and freshly ground black pepper

1/3 cup freshly grated Parmigiano-Reggiano


Heat the broth in a pot or saucepan over medium-low heat to just below a simmer. Simmer the corn in the broth for 4 minutes and transfer to bowl; reserve the broth and keep it hot. In a heavy-based deep skillet or wide saucepan, melt the butter (or heat the oil) over medium heat. Add the shallot or onion and cook, stirring occasionally, until it’s translucent, about 2 minutes. Add the rice and stir until the grains are well coated with butter or oil. Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute. Ladle in about 1 ½ cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes. Continue adding broth in ½ cup increments, stirring and simmering until it’s absorbed each time, at intervals of about 3 to 5 minutes. While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs. of the basil in a small bowl. Season with salt and pepper and set aside. When the rice is just barely tender, after about 16 minutes, stir in the corn. Continue adding more stock and stirring until the rice is creamy but still firm to the touch, 20 to 25 minutes total. Remove from the heat, fold in the Parmigiano and then the tomato-basil mixture. Top each serving with the remaining basil and serve immediately. (Serves: 3)

tags:  risotto with corn, tomatoes & basil, rice, riviana, risotto
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