Brazilian recipe
Creamy green corn risotto with cheese (Risoto de milho verde)
A simple green corn risotto with a creamy cheese finish, good for a warm meal when you want flavour without fuss.
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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
You can find canned corn, tomato sauce, rice, butter, parsley and grated cheese in supermarkets, trade stores and general food shops. Requeijão and palm hearts are more likely in Brazilian or Latin shops; plain cream cheese and canned palm hearts are substitutes only.
Preparation method
- Prepare the rice by cooking it with olive oil and onion until soft.
- Once the rice has finished cooking, add the ingredients one by one: green corn, tomato sauce, grated cheese, palm hearts and, lastly, the creamy requeijão.
- Mix well until you get an even, creamy consistency.
- Finish with the butter and chopped parsley.
Observations
This green corn risotto is a Brazilian recipe that brings comfort with very little complication. Requeijão and grated cheese make it creamy, and the corn adds a mild sweet taste. It is a good option for lunch or dinner when you want a hot dish that still feels special. Serve straight away while warm.
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