Ingredients
5-1/2 to 6 cups reduced-sodium chicken broth1 small onion, finely chopped2 tablespoons olive oil1 tablespoon butter2 cups uncooked arborio rice3 large tomatoes, chopped2 cups fresh or frozen corn, thawed1/2 cup crumbled feta cheese2 tablespoons minced fresh thyme or 2 teaspoons dried thyme2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed2 tablespoons minced fresh basil or 2 teaspoons dried basil1/4 teaspoon salt1/4 teaspoon pepperShredded Parmesan cheese
Preparation
In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes).
Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.
