Summer Vegetable Risotto

Name: Summer Vegetable Risotto
Ingredients: 2 tablespoons extra virgin olive oil; 1 large garlic clove , minced; 1 1/2 cups Arborio or other risotto rice; 1/2 cup white wine; 5 cups hot water; Kosher salt and freshly ground black pepper; 1/2 cup sweet corn kernels (fresh or frozen); 1/2 cup diced red bell pepper (small dice); 2 green onions , chopped (white and green parts); 1/2 cup grated Parmesan cheese; 10 to 12 basil leaves , torn up small; 2 tablespoons unsalted butter (optional)