About this recipe:Using milk in this risotto gives it a lovely richness and creaminess.
600ml (1 pint) water
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
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Method Prep:20min › Cook:20min › Ready in:40min
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.
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.
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.
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 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.