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Quick Mexican Corn Risotto

Here's how you make Quick Mexican Corn Risotto
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  • Servings: 5
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, pressed
  • 1/4 teaspoon ground cumin
  • 1 cup rice (dry white, medium grain)
  • 29 ounces chicken broth
  • 10 ounces whole kernel corn (frozen)
  • 1/4 cup whipping cream
  • 4 ounces Monterey jack cheese (shredded, 1 cup shredded, with jalapeno)
  • Fresh cilantro, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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