Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Learn how to prepare a delicious and quick creamy corn risotto, perfect for any occasion. A practical and flavorful recipe for your table.
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Ingredients
1/2 pack grated cheese
1 can corn kernels
1 can ready-to-use tomato sauce
Hearts of palm in large pieces
Chopped parsley
3 cups cooked rice seasoned with olive oil and onion
1 tablespoon butter
1/2 tub requeijão cremoso
1 can corn kernels
1 can ready-to-use tomato sauce
Hearts of palm in large pieces
Chopped parsley
3 cups cooked rice seasoned with olive oil and onion
1 tablespoon butter
1/2 tub requeijão cremoso
Where to find ingredients
Find fresh produce and canned goods in local supermarkets or open-air markets. Requeijão cremoso can be found in the dairy section; if unavailable, a thick cream cheese or soft processed cheese may serve as a substitute.
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 requeijão cremoso.
- Mix well until the texture is homogeneous and creamy.
- Finish by stirring in the butter and the chopped parsley.
Observations
This creamy 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 sweet flavor of the corn. It is an excellent choice for a special lunch or dinner without any complication. Serve warm and enjoy.
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