Quick Mexican Corn Risotto

5
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (377.3 g)
  • Calories 480.7
  • Total Fat - 14.5 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 31.8 mg
  • Sodium - 1307.6 mg
  • Total Carbohydrate - 73.4 g
  • Dietary Fiber - 8.2 g
  • Sugars - 0.7 g
  • Protein - 16.2 g
  • Calcium - 294.9 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.3 mg

Step 1

Melt butter in heavy medium saucepan over medium heat.

Step 2

Add garlic and cumin; saute 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.

Step 3

Add cream and cheese and stir until mixture is heated through.

Step 4

Season to taste with salt and pepper.

Step 5

Sprinkle with chopped cilantro.

Tips & Variations


No special items needed.

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