Tomato, sweetcorn and basil risotto

Tomato, sweetcorn and basil risotto


162 people made this

About this recipe: Using milk in this risotto gives it a lovely richness and creaminess.


Serves: 4 

  • 600ml (1 pint) water
  • 500ml milk
  • 2 tablespoons butter
  • 150g minced onion
  • 1 clove garlic, minced
  • 170g Arborio rice
  • 3 tablespoons white wine
  • 1 medium tomato - peeled, seeded and chopped
  • 200g fresh or frozen sweetcorn kernels
  • 40g grated Parmesan cheese
  • 20g fresh basil leaves, cut into thin strips
  • 1/2 teaspoon salt
  • ground black pepper to taste

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
  2. Melt the butter in a large casserole or pan over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
  3. Begin to add the heated milk-water mixture 125ml at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the sweetcorn kernels and tomatoes along with the remaining milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
  4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.


Use frozen sweetcorn if making out of season.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews (1)


Lovely, creamy recipe and so quick to make. I can see this becoming a firm favourite for a mid-week supper! Left out the basil, and added a handful of ham for the meat eaters. Yummy! - 09 Sep 2012

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