I posted this recipe last year before Mangia Mondays began, but last night when we made an exceptionally good batch of it we thought it should have a repeat performance for all you foodies out there. There's nothing like a creamy risotto with a little kick to it - and this is oh so good with leftover summer corn on the cob!
(PS we marinated our pork tenderloin in Soy Vay and it was de-licious! Perfect summer meal.)
Quick Mexican Corn Risotto
1 T olive oil (I just swirl in the pan)
2 garlic cloves, pressed
1/4 ground cumin
1 C medium-grain Arborio rice
1/2 C chopped red pepper
3 C chicken broth
1 10 oz. package frozen sweet corn, or about 1 1/2 C grilled corn cut from cobs
1/4 C whipping cream or half and half (optional, for when you're feeling a bit naughty)
1 C (packed) grated Monterey Jack cheese with jalapenos (Pepper Jack)
chopped fresh cilantro (optional)
Heat oil in medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice and red pepper (I didn't have any for this batch pictured above). Add 1 C broth and corn and bring to a boil, stirring frequently.
Reduce heat to medium-low and add broth, 1 C at a time, as it is absorbed by the rice, and until the rice is tender and mixture is thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until heated through. Garnish with cilantro if desired.
This is a mildly spicy dish. To make it not spicy, you can substitute Monterey Jack without jalapenos if so desired, and also make the dish more spicy with the addition of a dash of red pepper flakes when sauteeing the garlic and cumin.
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