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RECIPES:
SIDE
DISHES - RICE and POTATO
Mexican Corn Risotto
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Mexican
Corn Risotto |
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A quick
Mexican-inspired risotto...
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1
Tbs |
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unsalted butter |
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2
cloves |
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garlic, minced |
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¼
tsp |
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ground cumin |
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1
cup |
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arborio rice |
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Two
14.5-ounce |
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cans
reduced-sodium chicken broth |
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10
ounce |
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package frozen sweet corn |
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¼
cup |
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whipping cream or half and half cream |
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1
cup |
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(packed) grated Monterey Jack cheese |
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2
Tbs |
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chopped jalapeños |
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sour
cream and chopped fresh cilantro for
garnish |
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1 |
Melt butter
in heavy medium saucepan over medium-heat. Add
garlic and cumin; sauté 1 minute. Mix in rice.
Add broth and frozen corn and bring to a 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. |
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2 |
Add cream,
cheese and jalapenos and stir until mixture is
heated through. Season to taste with salt and
pepper. Top with a dollop of sour cream and
sprinkle with cilantro. |
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Recipe Source |
Modified from Bon Appetit
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again.
"Very
good twist on a classic rice dish. Received lots of compliments on this
recipe. Very tasty and will be sure to use it in the future."
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