Mexican Cheesy Corn Risotto With Cilantro Recipe

Name: Mexican Cheesy Corn Risotto With Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 cloves garlic, minced; 1/4 teaspoon cumin; 1 cup arborio rice; 1/4 cup white wine; 29 ounces chicken broth; 10 ounces frozen corn, thawed; 1/3 cup whole milk; 2 tablespoons freshly grated parmesan; 4 ounces fresh mozzarella, diced; 1/4 cup cilantro, minced; 1 pinch salt, to taste; 1 pinch pepper, to taste

Servings: persons

1 tablespoon unsalted butter
2 cloves garlic, minced
1/4 teaspoon cumin
1 cup arborio rice
1/4 cup white wine
29 ounces chicken broth
10 ounces frozen corn, thawed
1/3 cup whole milk
2 tablespoons freshly grated parmesan
4 ounces fresh mozzarella, diced
1/4 cup cilantro, minced
1 pinch salt, to taste
1 pinch pepper, to taste

1
In a heavy sauce pan melt butter over medium heat and add garlic and cumin, saute for 1 minute.
2
Stir in rice and cook just until almost golden, stirring constantly about 3 to 5 minutes.
3
Begin adding broth a ladle at a time, stirring constantly and allowing rice to almost dry out in between broth additions. This should take about 20 minutes.
4
Add corn, reduce heat and cook another few minutes.
5
Stir in whole milk, parmesan, mozzarella, cilantro, salt and pepper. Let warm through a few minutes and serve immediately.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 cloves garlic, minced, 1/4 teaspoon cumin, 1 cup arborio rice, and more.

Yes, Mexican Cheesy Corn Risotto With Cilantro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Cheesy Corn Risotto With Cilantro

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