quick mexican corn risotto

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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