Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Discover how to prepare this comforting, velvety corn risotto. A simple yet flavorful dish that brings a touch of warmth to any meal.
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Ingredients
1/2 pack grated cheese
1 can sweet corn kernels
1 can prepared tomato sauce
Heart of palm in large chunks
Chopped fresh parsley
3 cups rice, cooked with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
1 can sweet corn kernels
1 can prepared tomato sauce
Heart of palm in large chunks
Chopped fresh parsley
3 cups rice, cooked with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
Where to find ingredients
Find staples like canned corn, tomato sauce, and rice at supermarkets like FairPrice, Cold Storage, or Sheng Siong. Heart of palm and requeijão are typically found in the international or gourmet aisles of premium grocers or specialized Latin food retailers. Substitute requeijão with cream cheese if unavailable.
Preparation method
- Prepare the rice by cooking it with olive oil and onion until tender.
- Once the rice is cooked, fold in the ingredients one by one: corn, tomato sauce, grated cheese, heart of palm, and finally the creamy requeijão.
- Stir everything thoroughly until you achieve a smooth and creamy consistency.
- Finish by stirring in the butter and sprinkling with chopped parsley.
Observations
This corn risotto is a crowd-pleasing classic. Its signature creaminess comes from the combination of requeijão and grated cheese, which perfectly complement the natural sweetness of the corn kernels. It is a fantastic choice for a fuss-free, special lunch or dinner. Best served hot to enjoy its rich texture.
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