Quick Mexican Corn Risotto

Name: Quick Mexican Corn Risotto
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

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

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

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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