Risotto with Tomato, Corn and Basil
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ cups of water | |
| 2 cups non fat milk | |
| 2 tablespoons butter | |
| 1 cup minced onion | Washed, peeled and minced |
| 1 clove minced garlic | Washed, peeled and minced |
| 1 cup Arborio rice | Uncooked , May use whole grain rice |
| 1 medium tomato | Peeled, seeded and chopped |
| 1 1/3 cup frozen corn kernels | Thawed |
| ½ cup Parmesan cheese | Grated |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. | |
| 2 | Keep the pan over low heat. | |
| 3 | Melt the butter in a large pot over medium high heat. | |
| 4 | Add the onion and cook for 3 to 4 minutes, stirring occasionally. | |
| 5 | Add the garlic and rice, stir constantly for 1 minute. | |
| 6 | Begin to add the heated milk-water mixture ½ cup at a time, stirring frequently. | |
| 7 | Wait until each addition is almost completely absorbed before adding the next. | |
| 8 | When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. | |
| 9 | Cook, stirring frequently, until the rice is tender but still slightly chewy. | |
| 10 | The risotto should take 18 to 20 minutes of cooking all together. | Cook until internal temperature reaches 135°F. |
| 11 | Stir in the Parmesan cheese, most of the basil and the salt. | |
| 12 | Spoon the risotto immediately onto plates, top with the remaining basil, and serve. |
Posted in Side Dish, Starch Side Recipes
