Brazilian recipe
Creamy Corn Risotto (Risoto cremoso de milho verde)
Learn how to make a flavorful and satisfying corn risotto. A practical recipe perfect for any occasion.
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Ingredients
1/2 pack grated cheese
1 can canned corn
1 can ready-to-use tomato sauce
Hearts of palm in large chunks
Chopped fresh parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 container creamy requeijão
1 can canned corn
1 can ready-to-use tomato sauce
Hearts of palm in large chunks
Chopped fresh parsley
3 cups rice cooked with olive oil and onion
1 tablespoon butter
1/2 container creamy requeijão
Where to find ingredients
You can find these ingredients at local supermarkets and food markets. Note that 'requeijão' is a specific Brazilian creamy cheese spread; if unavailable, a thick cream cheese or labneh may serve as a substitute.
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: corn, tomato sauce, grated cheese, hearts of palm, and finally the creamy requeijão.
- Stir well until you achieve a homogeneous and creamy consistency.
- Finish by adding the butter and the chopped parsley.
Observations
This corn risotto is a classic dish that appeals to everyone. The signature creaminess comes from the combination of requeijão and grated cheese, which perfectly complements the sweet flavor of the corn. It is a fantastic option for a special lunch or dinner without any unnecessary hassle. Serve it hot and enjoy.
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