Real Recipes From Real Home Cooks ®

quick mexican corn risotto

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Here's a good alternative to Spanish rice that my family loves. It's really easy and creamy.

yield 4 -6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For quick mexican corn risotto

  • 1 Tbsp
    unsalted butter
  • 2 clove
    garlic, pressed
  • 1/4 tsp
    ground cumin
  • 1 c
    medium grain white rice
  • 29 oz
    chicken broth
  • 10 oz
    frozen corn
  • 1/4 c
    whipping cream
  • 1 c
    monterey jack cheese with jalapeno, shredded
  • fresh cilantro, chopped

How To Make quick mexican corn risotto

  • 1
    Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute.
  • 2
    Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently.
  • 3
    Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
  • 4
    Add cream and cheese and stir until mixture is heated through.
  • 5
    Season to taste with salt and pepper. Sprinkle with chopped cilantro.

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