Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Discover a comforting and flavorful corn risotto that brings a touch of warmth to any meal. A quick, fuss-free recipe with a delightfully creamy finish.
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Ingredients
1/2 pack grated cheese
1 can sweet corn
1 can tomato sauce
Heart of palm in large chunks
Chopped parsley
3 cups rice, cooked with olive oil and onions
1 tablespoon butter
1/2 tub creamy requeijão
1 can sweet corn
1 can tomato sauce
Heart of palm in large chunks
Chopped parsley
3 cups rice, cooked with olive oil and onions
1 tablespoon butter
1/2 tub creamy requeijão
Where to find ingredients
You can find most of these ingredients in the canned goods aisle and dairy section of local supermarkets like SM Supermarket, Robinsons Supermarket, or Landmark. Requeijão, a specific Brazilian creamy cheese spread, may be found at specialty imported goods stores or upscale grocers; as a substitute, you may use a high-quality cream cheese or spreadable processed cheese.
Preparation method
- Prepare the rice by cooking it with olive oil and onions until tender.
- Once the rice is cooked, stir in the ingredients one by one: sweet corn, tomato sauce, grated cheese, heart of palm, and finally the creamy requeijão.
- Mix everything thoroughly until the consistency is smooth and creamy.
- Finish the dish by stirring in the butter and fresh chopped parsley.
Observations
This corn risotto is a crowd-pleasing classic that perfectly balances the natural sweetness of corn with a rich, velvety texture. The signature creaminess is achieved by folding in requeijão and grated cheese, creating a harmonious dish that is ideal for a special lunch or a cozy dinner. Best served warm, it is a straightforward yet satisfying option for those seeking a comforting homemade meal.
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