Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Discover a comforting and flavorful corn risotto that balances sweetness with a velvety texture. A practical dish that works beautifully for any occasion.
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Ingredients
1/2 pack grated cheese
1 can sweet corn
1 can ready-made tomato sauce
Heart of palm in large pieces
Finely chopped parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
1 can sweet corn
1 can ready-made tomato sauce
Heart of palm 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
Find these ingredients in local supermarkets within the produce section for fresh herbs, the canned goods aisle for sweet corn, tomato sauce, and heart of palm, and the refrigerated dairy aisle for butter, grated cheese, and requeijão (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, stir in the ingredients one by one: sweet corn, tomato sauce, grated cheese, heart of palm, and finally the creamy requeijão.
- Mix thoroughly until the consistency is smooth, homogeneous, and creamy.
- Finish the dish by folding in the butter and the chopped parsley.
Observations
This corn risotto is a beloved classic known for its comforting flavor profile. The signature creaminess is achieved by folding in requeijão and grated cheese, which perfectly complement the natural sweetness of the corn kernels. It serves as an excellent choice for a special lunch or dinner when you need something sophisticated yet straightforward. Serve it warm and enjoy every spoonful.
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