QUICK MEXICAN CORN RISOTTO

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Quick Mexican Corn Risotto image

Categories     Cheese     Rice     Vegetable     Side     Corn     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 tablespoon unsalted butter
2 garlic cloves, pressed
1/4 teaspoon ground cumin
1 cup medium-grain white rice
2 14 1/2-ounce cans low-salt chicken broth
1 10-ounce package frozen sweet corn
1/4 cup whipping cream or half and half
1 cup (packed) grated Monterey Jack cheese with jalapeños
Chopped fresh cilantro

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

*** Explore more Quick Mexican Corn Risotto Recipes »

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #side-dishes     #rice     #vegetables     #mexican     #easy     #dietary     #low-calorie     #low-in-something     #pasta-rice-and-grains     #white-rice     #corn     #3-steps-or-less

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