Brazilian recipe
Creamy sweet corn risotto (Risoto cremoso de milho verde)
Learn how to prepare a creamy sweet corn risotto, a practical and flavorful dish perfect for any occasion.
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Ingredients
1/2 packet grated cheese
1 can sweet corn
1 can tomato sauce
Heart of palm in large pieces
Chopped parsley
3 cups cooked rice with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
1 can sweet corn
1 can tomato sauce
Heart of palm in large pieces
Chopped parsley
3 cups cooked rice with olive oil and onion
1 tablespoon butter
1/2 tub creamy requeijão
Where to find ingredients
Find these ingredients in local supermarkets and open-air markets. Requeijão can be substituted with thick cream cheese if necessary, and heart of palm is often available in jars in the canned goods aisle.
Preparation method
- Prepare the rice by cooking it with olive oil and onion until soft.
- Once the rice is cooked, add the ingredients one by one: sweet corn, tomato sauce, grated cheese, heart of palm, and finally the creamy requeijão.
- Mix well until you achieve a homogeneous and creamy consistency.
- Finish by stirring in the butter and chopped parsley.
Observations
This sweet corn risotto is a classic dish that appeals to everyone. Its rich creaminess comes from the combination of requeijão and grated cheese, which perfectly complement the natural sweetness of the corn. It is an excellent choice for a special lunch or dinner that requires no unnecessary complexity. Serve it hot and enjoy.
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