Brazilian recipe
Creamy green corn risotto for a quick meal (Risoto de milho verde)
A quick green corn risotto with a creamy finish, handy for a warm family meal or a simple special dinner.
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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
Canned corn, tomato sauce, rice, butter, parsley and grated cheese can be found in supermarkets and general food shops. Look for requeijão and palm hearts in Brazilian or Latin food 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 the kind of dish that feels easy to serve and easy to enjoy. The creaminess comes from the requeijão and grated cheese, while the corn brings a gentle sweetness. It is a good choice for lunch or dinner when you want something a little special without too much work. Serve it hot and enjoy.
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