Brazilian recipe
Creamy green corn risotto with palm hearts (Risoto de milho verde)
A quick creamy green corn risotto with requeijão, grated cheese and palm hearts for a warm, easy meal.
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Ingredients
1/2 packet grated cheese
1 tin canned green corn
1 tin ready-made tomato sauce
Palm hearts in large pieces
Finely chopped parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
1 tin canned green corn
1 tin ready-made tomato sauce
Palm hearts in large pieces
Finely chopped parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
Where to find ingredients
Canned corn, tomato sauce, rice, butter, parsley and grated cheese are available in food shops and supermarkets. Requeijão and palm hearts are best found in Brazilian or Latin shops; plain cream cheese and canned palm hearts are substitutes only.
Preparation method
- Cook the rice with olive oil and onion until soft.
- When the rice is cooked, add the ingredients one by one: green corn, tomato sauce, grated cheese, palm hearts and finally the creamy requeijão.
- Mix well until smooth, even and creamy.
- Finish with the butter and chopped parsley.
Observations
This green corn risotto is a friendly Brazilian-style dish that is easy to put on the table. Requeijão and grated cheese make the rice creamy, while the corn adds a mild sweetness. It is a handy option for lunch or dinner when you want something special without a long cook. Serve it hot.
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