I am sort of in love with risotto these days. It's not the quickest meal and it takes lots of time and love to get it nice and creamy but I am okay with it because the end result is deliciousness. This recipe is adapted from Tablespoon.
2 1/2 cups chicken broth
2 cups whole milk
1 white onion (finely chopped)
2 tbsp butter
1 clove of garlic (minced)
3/4 cup arborio rice
1 1/2 cups fresh corn
1 large tomato (seeded and diced)
1/2 cup grated Parmesan cheese
1/2 cup fresh basil (sliced thinly)
pepper to taste
In a pot combine the chicken broth and milk. Bring to a simmer then turn down to low.
Melt the butter in a skillet over medium heat. Add onion and saute for a minute. Add in garlic and saute for 30 more seconds. Add the arborio rice and stir to coat. Turn heat down to medium low. Pour in 1/2 cup of the chicken broth mixture and stir. Once all the liquid has been absorbed add another 1/2 cup of the chicken broth mixture. Continue until the liquid is gone. Once you add the last 1/2 cup add in the corn and cook for 2 to 3 minutes. Add in the tomatoes and stir. Let cook until the liquid is absorbed. Turn off heat, stir in parmesan, basil and pepper. Serve warm.