Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Learn how to prepare this flavorful and creamy corn risotto, a practical dish perfect for any occasion.
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Ingredients
1/2 pack grated cheese
1 can canned sweet corn
1 can ready-to-use tomato sauce
Hearts of palm in large pieces
Chopped parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
1 can canned sweet corn
1 can ready-to-use tomato sauce
Hearts of palm in large pieces
Chopped parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
Where to find ingredients
You can find fresh produce and canned goods at local grocery stores and markets. For the creamy requeijão, look in the international or specialty cheese aisle, or use cream cheese as a substitute 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: corn, tomato sauce, grated cheese, hearts of palm, and finally the creamy requeijão
- Stir well until the mixture achieves a smooth and creamy consistency
- Finish by stirring in the butter and chopped 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 complement the natural sweetness of the corn. It is an excellent choice for a special lunch or dinner without any unnecessary complications. Serve it warm and enjoy every bite.
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