Quick Mexican Corn Risotto
Recipe: #17581
February 24, 2015
Categories: Side Dishes, Rice, White Rice, Corn, Mexican, Sunday Dinner, Gluten-Free, No Eggs, Mexican Dinner, more
"Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit."
Original is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose a white, medium grain rice for the best texture.
- Look for pre-shredded Monterey Jack cheese with jalapeno for a bit of extra flavor.
- Substitute olive oil for butter - This substitution will make the dish vegan friendly and provide a healthier alternative to butter.
- Substitute quinoa for the rice - Quinoa is a healthier grain than rice and is high in protein and fiber. This substitution will increase the nutrient content of the dish.
Vegetarian Version Replace the chicken broth with vegetable broth and omit the cream. Substitute a vegan cheese for the Monterey Jack cheese.
Mexican Street Corn Salad - A flavorful and light accompaniment to the risotto, this Mexican street corn salad combines grilled corn, creamy mayonnaise, lime juice, and chili powder for a sweet and spicy flavor. It's a great way to add a fresh and crunchy contrast to the creamy risotto.
Grilled Vegetable Skewers: Grilled vegetable skewers are a great way to add a fresh and flavorful side dish to the risotto. The vegetables can be marinated in olive oil, garlic, and herbs before grilling, giving them a delicious and smoky flavor. The combination of grilled vegetables and creamy risotto is sure to be a hit!
FAQ
Q: How much cheese should I use?
A: You should use 4 ounces of Monterey jack cheese, shredded, for 1 cup of shredded cheese with jalapeno.
Q: What is the best way to melt the cheese?
A: The best way to melt the cheese is to heat it in the microwave or in a double boiler on the stovetop. Stir often to prevent burning.
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Fun facts:
Fun Fact 1: Mexican Corn Risotto is a popular dish in Mexico and is believed to have been inspired by Spanish rice. It is thought to have been invented by a Mexican chef in the early 1900s, who developed the recipe to make it easier to prepare than traditional Spanish rice.
Fun Fact 2: This dish has been featured in many famous restaurants, including those owned by celebrity chefs such as Bobby Flay and Mario Batali. It has also been featured on the Food Network show 'Chopped' and is a popular dish at Mexican-themed restaurants.