Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Discover how to whip up this velvety corn-based risotto, a flavourful and fuss-free dish that brings a touch of comfort to any weeknight dinner.
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Ingredients
1/2 pack grated cheese
1 can sweet corn kernels
1 can store-bought tomato sauce
Hearts of palm, chopped into large pieces
Fresh parsley, finely chopped
3 cups rice, cooked with olive oil and onion
1 tbsp butter
1/2 tub creamy requeijão
1 can sweet corn kernels
1 can store-bought tomato sauce
Hearts of palm, chopped into large pieces
Fresh parsley, finely chopped
3 cups rice, cooked with olive oil and onion
1 tbsp butter
1/2 tub creamy requeijão
Where to find ingredients
Find standard grocery items at major supermarkets like Coles or Woolworths. Requeijão and hearts of palm can typically be found in the international aisle or at specialty Latin American grocers.
Preparation method
- Prepare the rice by cooking it with olive oil and onion until tender.
- Once the rice is cooked, stir in the ingredients one by one: the corn, tomato sauce, grated cheese, hearts of palm, and finally the creamy requeijão.
- Mix everything thoroughly until the texture is smooth and velvety.
- Finish the dish by folding in the butter and chopped parsley before serving.
Observations
This corn risotto is a beloved classic that never fails to please. The signature creaminess is achieved by folding in requeijão and grated cheese, which perfectly complement the natural sweetness of the corn. It is a fantastic choice for a special lunch or dinner when you need something uncomplicated yet satisfying. Serve it hot and enjoy every spoonful.
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