Quick Mexican Corn Risotto

Name: Quick Mexican Corn Risotto
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 4
Cuisine: Mexican
Ingredients: 822 grams chicken broth; 4 servings fresh cilantro, chopped; 283 grams frozen corn; 2 garlic cloves, pressed; 0 teaspoons ground cumin; 237 milliliters monterey jack pepper cheese; 1 Tbsp unsalted butter; 59 milliliters whipping cream; 237 milliliters grain white rice

Quick Mexican Corn Risotto is a gluten free and vegetarian main course. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 433 calories, 14g of protein, and 18g of fat. This recipe serves 4. Head to the store and pick up butter, monterey jack pepper cheese, ground cumin, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 32 minutes.

Ingredients

Servings:

822grams

chicken broth 4servings

fresh cilantro, chopped 283grams

frozen corn 2

garlic cloves, pressed 0teaspoons

ground cumin 237milliliters

monterey jack pepper cheese 1Tbsp

unsalted butter 59milliliters

whipping cream 237milliliters

grain white rice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.