Brazilian recipe
Creamy Sweetcorn Risotto (Risoto cremoso de milho verde)
Discover a comforting and vibrant sweetcorn risotto that brings a touch of warmth to your table. This straightforward dish combines sweetcorn with a rich, velvety finish.
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Ingredients
1/2 pack grated hard cheese
1 tin sweetcorn
1 tin tomato purée or passata
Hearts of palm, chopped into large pieces
Fresh parsley, finely chopped
3 cups cooked rice (prepared with olive oil and onion)
1 tablespoon butter
1/2 tub creamy soft cheese (requeijão)
1 tin sweetcorn
1 tin tomato purée or passata
Hearts of palm, chopped into large pieces
Fresh parsley, finely chopped
3 cups cooked rice (prepared with olive oil and onion)
1 tablespoon butter
1/2 tub creamy soft cheese (requeijão)
Where to find ingredients
Sweetcorn, tinned tomatoes, and butter can be found in any standard supermarket aisle. For the heart of palm (palmito) and requeijão, look in the 'world foods' or 'Latin American' section of larger supermarkets. As a substitute for requeijão, a full-fat cream cheese may be used.
Preparation method
- Prepare the rice by cooking it with olive oil and onion until it reaches a tender consistency.
- Once the rice is cooked, fold in the ingredients one by one: the sweetcorn, tomato sauce, grated cheese, hearts of palm, and finally the creamy soft cheese.
- Stir everything thoroughly until you achieve a uniform and creamy consistency.
- Finish the dish by stirring in the butter and sprinkling the chopped parsley over the top.
Observations
This sweetcorn risotto is a crowd-pleasing classic that balances textures and flavours perfectly. The signature creaminess is achieved by folding in smooth requeijão and grated cheese, which pair beautifully with the natural sweetness of the corn. It makes an excellent choice for a special lunch or dinner that requires minimal effort. Serve while piping hot to enjoy the full depth of its creamy texture.
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