QUICK MEXICAN CORN RISOTTO
Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn).
Provided by lazyme
Categories White Rice
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 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.
- Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 458.2, Fat 19.1, SaturatedFat 11.2, Cholesterol 53.1, Sodium 837.2, Carbohydrate 55.5, Fiber 2.4, Sugar 0.8, Protein 17.2
QUICK MEXICAN CORN RISOTTO
Categories Cheese Rice Vegetable Side Corn Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 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 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. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
CORN RISOTTO
This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.
Provided by Emily Weinstein
Categories dinner, lunch, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
- Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
- Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
- Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
- Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
- In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
- Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams
More about "quick mexican corn risotto recipes"
MEXICAN STREET CORN RISOTTO - KUDOS KITCHEN BY RENEE
From kudoskitchenbyrenee.com
4.8/5 (11)Total Time 33 minsCuisine Tex-MexPublished Aug 17, 2019
MEXICAN STREET CORN RISOTTO - THE TOWN TARTE
From thetowntarte.com
Cuisine Italian, MexicanCategory Dinner, Lunch, Main Course, Side DishServings 4Total Time 50 mins
MEXICAN STREET CORN RISOTTO RECIPE & WINE PAIRING
From frankfamilyvineyards.com
QUICK & EASY MEXICAN CORN RECIPE - RECIPES WORTH …
From recipesworthrepeating.com
MEXICAN CORN RISOTTO – RIZO BROTHERS CALIFORNIA CREAMERY
From rizobros.com
CORN RISOTTO WITH ZUCCHINI - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
TEX-MEX RISOTTO - BITES FOR FOODIES
From bitesforfoodies.com
SWEET CORN RISOTTO RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
INSTANT POT CORN RISOTTO | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
MEXICAN RISOTTO WITH SWEET CORN AND COTIJA CHEESE …
From bowlofdelicious.com
MEXICAN STREET CORN RISOTTO - KJ AND COMPANY
From kjandcompany.co
QUICK MEXICAN CORN RISOTTO - SHINE YOUR LIGHT
From shineyourlightblog.com
CORN AND POBLANO RISOTTO | MORE TIME AT THE TABLE
From moretimeatthetable.com
ELOTES & RISOTTO AL SALTO: A FUSION OF FLAVORS - SERIOUS EATS
From seriouseats.com
MEXICAN RISOTTO - FEED YOUR SOUL TOO
From feedyoursoul2.com
QUICK MEXICAN CORN RISOTTO RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MEXICAN RISOTTO RECIPE | MIX AND MATCH MAMA
From mixandmatchmama.com
MEXICAN CHEESY CORN RISOTTO WITH CILANTRO RECIPE ON FOOD52
From food52.com
GREEN CHILE RISOTTO RECIPE (MEXICAN RISOTTO) | URBAN COWGIRL
From urbancowgirllife.com
SWEET CORN RISOTTO RECIPE (SO CREAMY!) - OLIVIA'S CUISINE
From oliviascuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #side-dishes #rice #vegetables #mexican #easy #dietary #low-calorie #low-in-something #pasta-rice-and-grains #white-rice #corn #3-steps-or-less
You'll also love