Tomato ‘N’ Corn Risotto

• 2-1/2 cups water
• 2 cups whole milk
• 3 tablespoons chicken broth
• 1 large onion, finely chopped
• 2 tablespoons butter
• 1 garlic clove, minced
• 3/4 cup uncooked arborio rice
• 1-1/3 cups fresh corn (about 5 ears of corn)
• 1 medium tomato, peeled, seeded and chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves, thinly sliced
• 1/2 teaspoon salt
• Pepper to taste

1. In a large saucepan, heat the water, milk and broth; keep warm.
2. In a large skillet, saute onion in butter until tender.
3. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.
4. Add remaining water mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

water, milk, chicken broth, onion, butter, garlic, arborio rice, fresh corn, tomato, parmesan cheese, fresh basil, salt, pepper

Taken from www.tasteofhome.com/recipes/tomato-n-corn-risotto/ (may not work)