I made this risotto in July based off a similar recipe at allrecipes.com. I was looking for a risotto to highlight all of the fragrant basil we had growing in our garden. I wanted to use our garden grown tomatoes too, but because of the mild summer we had in Chicago, our tomatoes didn't ripen until September and by then the basil was gone...maybe next year we can be a bit more in sync! Even using canned tomatoes and frozen corn, this risotto was delicious and tasted garden fresh (hence the name). I'll be making this again!
Garden Fresh Tomato, Corn & Basil Risotto
4 cups chicken stock
2 Tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
3/4 cup uncooked arborio rice
14.5 ounce can diced tomatoes (do not drain)
1 1/3 cup frozen corn kernels (I like the "baby corn")
1/2 cup Parmesan cheese, grated
1/2 cup fresh basil leaves, cut into this strips
salt and pepper to taste
Heat chicken stock in small saucepan and keep over low heat. Melt the butter in a large skillet over medium heat. Add the onions to skillet and cook 3-4 minutes until translucent. Add the garlic and the rice to onions and cook for 1 minute or until garlic smells fragrant.
Begin to add the chicken stock to the rice mixture 1/2 cup at a time, stirring frequently. Wait until stock is almost completely absorbed before adding the next 1/2 cup. Continue adding stock and stirring risotto until all of the chicken stock has been added. This will take about 15- 20 minutes.
Add the frozen corn and can of diced tomatoes. Cook, stirring frequently, until the rice is tender but slightly chewy. Once the liquid has been incorporated, stir in the Parmesan cheese and basil. Salt and pepper the risotto to your taste preference and serve immediately.