Side dishe for 4

Mexican Corn Risotto

Name: Mexican Corn Risotto
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 5 cups chicken broth; 1/4 cup olive oil; 1 small white onion; 1 tsp kosher salt; 1 1/2 cups arborio rice; 2 cloves garlic; 3 cups fresh corn kernels; 3/8 tsp arbol chili powder; 1 tomato; 1/4 cup crumbled cotija cheese (optional); 1/3 cup chopped fresh cilantro; 1/3 cup thinly sliced scallions

Creamy arborio rice simmers with corn, tomato, onion, garlic, chicken broth, chili powder, cilantro, and scallions.

$1.93per serving $

60 minstart to table

4servings

Mexican Budget Side dishes

Ingredients

5 cups chicken broth
1/4 cup olive oil
1 small white onion
1 tsp kosher salt
1 1/2 cups arborio rice
2 cloves garlic
3 cups fresh corn kernels
3/8 tsp arbol chili powder
1 tomato
1/4 cup crumbled cotija cheese (optional)
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced scallions

Steps

Warm the chicken broth in a medium saucepan over low heat for 10 minutes.
Heat the oil in a large skillet, then cook the onion with salt for 8 minutes.
Add the garlic and rice, and cook for 3 minutes while stirring.
Add the wine and chili powder, and cook for 3 minutes.
Add the warm broth 1 cup at a time, stirring often and simmering for 30 minutes until the rice is tender.
Stir in the corn and tomato for 5 minutes, then fold in the cotija, cilantro, and scallions.