Quick Mexican Corn Risotto

Directions

1. 1
   Melt butter in heavy medium saucepan over medium heat.
2. 2
   Add garlic and cumin; saute 1 minute.
3. 3
   Mix in rice.
4. 4
   Add broth and frozen corn and bring to boil, stirring frequently.
5. 5
   Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
6. 6
   Add cream and cheese and stir until mixture is heated through.
7. 7
   Season to taste with salt and pepper.
8. 8
   Sprinkle with chopped cilantro.