I don't like cheese much, so I just put a sprinkle of Parmesan in mine. Very yummy. Loved the sweet bite that the corn brought.

This is a really marvelous risotto recipe. I've made it twice...the first time left out the onions just because I didn't have any, and it was absolutely delicious! I used fresh tomatoes and basil with canned corn (vacuum-packed for extra crispness). BF raved about it, said "this is the best tasting food I've ever had in my mouth!" This coming from the guy who always compliments my cooking; however this recipe bumped me up to 'gourmet chef' status. I made it again a week later, followed the recipe exactly, except substituted homemade chicken stock (from a rotisserie chicken) for the water. I didn't think it was possible, but it was even better this time! BF said "all food should taste like this".

I used sun-dried tomatoes (which I let rehydrate in the risotto while cooking), kernels from some leftover BBQ roasted corn, a whole pack of fresh basil, and canned vegetable broth. I wanted to lick the bowl. I have been cooking risottos regularly for several years,and this is now in my top three (along with a simple asparaus and lemon, and butternut squash and sage.) Use fresh produce and real parmaigiano reggiano. Soooo good.

It was delicious and easy to make. I didn't get tired at all from the stirring. I used frozen corn, which I didn't think mattered. I loved the fresh basil in this recipe.

This is a delicious recipe! I only had 1/2 cup of milk so I used chicken broth to make up for the milk I didn't have and it came out great. Definitely have to use fresh basil in this, it's fabulous. I might throw in some chicken and balsamic vinegar next time. I think this recipe can be played around with a lot, very versatile.

Absolutely incredible - I didn't have fresh tomatoes, so used organic canned diced tomatoes and since I didn't have fresh basil I used italian seasoning. I have also made a number of modified risotto dishes, using this technique as a base and it has always been a hit

Jessica, I can't thank you enough for providing this wonderful recipe! I had never had risotto before and so many recipes call for broth which I cannot have right now (MSG, among others). It definitely is a labor of love. I added some shrimp like others suggested and had to use frozen corn niblets, but it was fabulous! The husband loved it too!

Very easy to make, loved it!

This recipe has quickly become a family favorite. We use vegetable broth for the liquid and use lots of garlic.

I have mixed reviews of this one. This recipe was very time-consuming, but didn't taste too bad. Note, you might want to use all fresh vegetables for this dish. Risottos just aren't the same when the veggies are canned.

I love the basil flavor of this recipe! The only thing I might do differently next time is cook with chicken broth instead of milk. In my experience, it tends to thicken quicker and adds a little more flavor.

this was really delicious and creamy. very easy to make. i also added some pan seared scallops on top. yummy

Like the previous reviewer I left out the milk and used vegetable stock. Other than that I followed the recipe exactly. A very good risotto which I used as a main dish for the vegetarian in my family and a side for the rest of us. Thankyou.

Excellent! I changed this a bit and made mine in a more traditional way-I substituted vegetable broth for the milk (wasn't wild about the milk idea for some reason). I did everything else almost as indicated-didn't peel the tomato (too much work and not necessary!), added extra parmesan, and stirred in a pat of butter before serving. Topped with basil and more parmesan and it was great!! Very fresh tasting risotto because of the corn and basil-every last grain of rice was gone! Thanks!!

I thought this recipe was really delicious. I didn't have any basil, but I used sundried tomato and basil flavoured mozzarella instead of the parmesan and a good sprinkling of Italian seasoning, so that seemed to work instead. The only complaint I have is the use of milk--risotto always gets creamy without milk, and I didn't find the milk made that much of a difference. It just made the dish heavier than it needed to be. I'll make this again for sure--but with chicken stock instead of milk.

goes great with risotto with tomato,corn and basil