Wednesday, August 23, 2006

Tomato, corn and basil risotto

2 1/2 cups stock
2 cups milk
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, mashed
3/4+ cup uncooked Arborio rice
1/2 cup white wine
1 medium tomato - peeled, seeded and chopped
1 1/3 cups fresh or frozen corn kernels
1/2 cup chopped spinach
8 morningstar farms links, thawed
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves, cut into thin strips
salt and ground black pepper to taste

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 while cooking risotto.

Put oil in a skillet 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 1/2 cup 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 corn kernels, spinach, links and tomatoes along with the end of the 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, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve. Toast or a hearty bread are a good addition to this meal.


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