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.