Quick Mexican Corn Risotto

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Nutritional Info
  • 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

View full nutritional breakdown of Quick Mexican Corn Risotto calories by ingredient


really quick and super tasty really quick and super tasty
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user SINNDIXIE.