Brazilian recipe
Creamy sweet corn risotto (Risoto cremoso de milho verde)
Learn how to prepare a flavorful sweet corn risotto, perfect for any occasion. A practical and creamy recipe that is sure to please.
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Ingredients
1/2 package grated cheese
1 can sweet corn
1 can ready-to-use tomato sauce
Hearts of palm in large chunks
Minced parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 jar creamy requeijão
1 can sweet corn
1 can ready-to-use tomato sauce
Hearts of palm in large chunks
Minced parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 jar creamy requeijão
Where to find ingredients
Sweet corn, tomato sauce, butter, and parsley are available at any grocery store. For the requeijão and hearts of palm, visit specialty Latin American markets. Substitutes: Cream cheese or mascarpone may be used as a substitute for requeijão, and canned artichoke hearts can replace hearts of palm if unavailable.
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: sweet corn, tomato sauce, grated cheese, hearts of palm, and finally the creamy requeijão.
- Mix well until the consistency is uniform and creamy.
- Finish by stirring in the butter and the minced parsley.
Observations
This sweet corn risotto is a beloved classic. Its signature creaminess comes from the addition of requeijão and grated cheese, which perfectly balance the natural sweetness of the corn. It is an excellent choice for a special lunch or dinner that requires no complex preparation. Serve warm and enjoy this comforting dish.
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