Quick Mexican Corn Risotto

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.