Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Learn how to make a flavorful and savory corn risotto that is perfect for any occasion. A practical dish full of texture and taste for your table.
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Ingredients
1/2 pack grated cheese
1 can canned sweet corn
1 can ready-to-use tomato sauce
Heart of palm cut into large pieces
Minced parsley
3 cups cooked rice with olive oil and onion
1 tablespoon butter
1/2 container creamy requeijão
1 can canned sweet corn
1 can ready-to-use tomato sauce
Heart of palm cut into large pieces
Minced parsley
3 cups cooked rice with olive oil and onion
1 tablespoon butter
1/2 container creamy requeijão
Where to find ingredients
Find basic staples like rice, corn, and tomato sauce at any local supermarket. For specific items: grated cheese (Parmesan or similar) and butter are available in the dairy aisle; heart of palm and requeijão (a creamy spreadable cheese) can be found in specialty food stores or international sections; as a substitute for requeijão, cream cheese may be used.
Preparation method
- Prepare the rice by cooking it with olive oil and onion until tender
- Once the rice is cooked, add the ingredients one by one: corn, tomato sauce, grated cheese, heart of palm, and finally the creamy requeijão
- Mix well until you achieve a homogeneous and creamy consistency
- Finish with the butter and minced parsley
Observations
This corn risotto is a classic dish that appeals to everyone. Its signature creaminess comes from the combination of requeijão and grated cheese, which perfectly complements the natural sweetness of the corn. It is an excellent choice for a special lunch or dinner that requires no complex preparation. Serve it warm and enjoy every bite.
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