Delicious Risotto with Tomato, Corn, and Basil

Indulge in the creamy goodness of this delicious risotto with the flavors of ripe tomatoes, sweet corn, and aromatic basil. This Italian-inspired dish is perfect for a cozy dinner or entertaining guests. Enjoy the rich and creamy texture of the risotto combined with the freshness of the tomatoes, the sweetness of the corn, and the fragrant basil. It's a dish that will satisfy any craving and impress everyone at the table. Prepare this mouthwatering recipe in just under 40 minutes and bring the taste of Italy to your home.

Ingredients

• 1 cup Arborio rice
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh tomatoes, diced
• 1 cup corn kernels
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Directions

1. In a large saucepan, heat the vegetable broth over medium heat and keep it warm.
2. In a separate large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet and cook until they become translucent and fragrant.
4. Add the Arborio rice to the skillet and stir it for a couple of minutes until it absorbs the flavors and becomes slightly translucent.
5. Pour in the dry white wine and let it simmer until it is mostly absorbed by the rice.
6. Add a ladleful of warm vegetable broth to the skillet and stir the rice until the liquid is absorbed.
7. Continue adding the warm vegetable broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
8. After about 15-20 minutes, when the rice is almost cooked but still slightly firm in the center, add the diced tomatoes and corn kernels to the risotto.
9. Continue cooking and adding the vegetable broth until the rice is al dente and has a creamy texture.
10. Remove the skillet from heat and stir in the grated Parmesan cheese and fresh basil.
11. Season with salt and pepper to taste and let it rest for a couple of minutes.
12. Serve the risotto hot, garnished with some additional basil leaves and grated Parmesan cheese if desired.

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