Brazilian recipe
Creamy Sweet Corn Risotto (Risoto cremoso de milho verde)
Discover how to prepare a creamy sweet corn risotto that brings together sweet, savory notes and a velvety texture for a comforting, quick meal.
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Ingredients
1/2 pack grated cheese
1 can sweet corn
1 can ready-to-use tomato sauce
Hearts of palm, chopped in large pieces
Fresh parsley, finely chopped
3 cups rice, cooked with olive oil and onions
1 tablespoon butter
1/2 tub creamy requeijão
1 can sweet corn
1 can ready-to-use tomato sauce
Hearts of palm, chopped in large pieces
Fresh parsley, finely chopped
3 cups rice, cooked with olive oil and onions
1 tablespoon butter
1/2 tub creamy requeijão
Where to find ingredients
Find staples like rice, onions, and butter in the dry goods or dairy sections of local supermarkets. For specific items: canned sweet corn and tomato sauce are available in the canned goods aisle; hearts of palm and requeijão can typically be found in the international or specialty gourmet sections of larger grocery stores.
Preparation method
- Prepare the rice by cooking it with olive oil and onions until it reaches a tender consistency.
- Once the rice is cooked, fold in the ingredients one by one: the corn, tomato sauce, grated cheese, hearts of palm, and finally the creamy requeijão.
- Stir everything thoroughly until you achieve a smooth and creamy consistency.
- Finish the dish by stirring in the butter and the fresh chopped parsley.
Observations
This sweet corn risotto is a beloved classic that never fails to please. Its signature creaminess comes from the combination of requeijão and grated cheese, which perfectly complement the natural sweetness of the corn kernels. It is an excellent choice for a special lunch or dinner when you need something sophisticated yet straightforward to prepare. Serve it warm and enjoy every bite.
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