Quick Mexican Corn Risotto

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 2 garlic cloves, pressed
• 1/4 teaspoon ground cumin
• 1 cup medium-grain rice
• 29 ounces chicken broth
• 10 ounces frozen corn
• 1/4 cup whipping cream
• 1 cup monterey jack pepper cheese
• fresh cilantro, chopped

Recipe

• 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 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.
• 2 add cream and cheese and stir until mixture is heated through. season to taste with salt and pepper. sprinkle with chopped cilantro.