Quick Mexican Corn Risotto

9 ingredients
2 steps

Ingredients

  • 1 tablespoon unsalted butter
  • 2 garlic cloves, pressed
  • 1/4 teaspoon ground cumin
  • 1 cup medium-grain white rice
  • 29 ounces chicken broth
  • 10 ounces frozen corn
  • 1/4 cup whipping cream
  • 1 cup monterey jack pepper cheese
  • fresh cilantro, chopped

Directions

  1. 1
    Melt butter in heavy medium saucepan over medium heat. 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.
  2. 2
    Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

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