Dinner

Quick Mexican Corn Risotto is for Dinner.

Quick Mexican Corn Risotto takes 5 minutes to prepare.

Quick Mexican Corn Risotto takes 30 minutes to cook.

Quick Mexican Corn Risotto makes 4 servings.

The ingredients for Quick Mexican Corn Risotto are:

1/2 tablespoon margerine
1 garlic clove pressed
1/4 tsp cumin
1/2 cup medium grain white rice
1 14.5 oz can of 99% fat free low salt chicken broth
1/2 package of frozen sweet corn (5 oz)
1/4 cup half and half
1/2 cup packed grated Moneterey Jack cheese

Here is how you make Quick Mexican Corn Risotto:

melt butter in heavy medium saucepan over medium heat. Ad garlic and cuim: sate 1 min. Mix in rice. Add broth and frozen corn and bring to a boil, stirring freqhently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to tast with salt and pepper. (optional - sprinkle with cilantro)Number of Servings: 4Recipe submitted by SparkPeople user SINNDIXIE.

The nutritional information for Quick Mexican Corn Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 134.6

• Total Fat: 7.1 g
• Cholesterol: 18.2 mg
• Sodium: 514.3 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 0.7 g
• Protein: 5.8 g

Quick Mexican Corn Risotto is Mexican cuisine.