Brazilian recipe
Creamy corn risotto (Risoto de milho verde)
A practical creamy corn risotto with tomato sauce, palm hearts and a soft requeijao finish, made from cooked rice for a warm meal without fuss.
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Ingredients
1/2 packet grated cheese
1 can sweetcorn kernels
1 can 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 requeijao cremoso
1 can sweetcorn kernels
1 can 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 requeijao cremoso
Where to find ingredients
Pick up canned corn, tomato sauce, butter, parsley and grated cheese in supermarkets or groceries; palm hearts are usually with canned vegetables, while requeijao cremoso may be in chilled dairy or imported foods, with cream cheese named only as a substitute.
Preparation method
- Cook the rice with olive oil and onion until tender
- Once the rice has finished cooking, add the ingredients one by one: sweet corn, tomato sauce, grated cheese, palm hearts and, last of all, the requeijao cremoso
- Mix well until the texture is even and creamy
- Finish with the butter and chopped parsley
Observations
This sweet corn risotto is the sort of comforting classic that works for many tables. Its creaminess comes from requeijao cremoso and grated cheese, which meet the gentle sweetness of the corn. It is a handy choice for a special lunch or dinner without much complication. Serve it hot and enjoy.
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