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Risotto with Tomato, Corn and Basil

Risotto with Tomato, Corn and Basil Recipe

  • 2 1/2 cups water
  • 2 cups milk
  • 2 tablespoons butter
  • 1 cup minced onion
  • 1 clove garlic, minced
  • 3/4 cup uncooked Arborio rice
  • 3 tablespoons white wine
  • 1 medium tomato - peeled, seeded and chopped
  • 1 1/3 cups fresh corn kernels
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves, cut into thin strips
  • 1/2 teaspoon salt
  • ground black pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 395
Total Fat 12.5g
Saturated Fat 7.5g
Cholesterol 36mg
Sodium 584mg
Total Carbohydrate 55.8g
Dietary Fiber 3g
Sugars 10.1g
Protein 14.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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