Quick Mexican Corn Risotto

• 1 tablespoon unsalted butter
• 2 garlic cloves, pressed
• 1/4 teaspoon ground cumin
• 1 cup medium-grain white rice
• 2 14 1/2-ounce cans low-salt chicken broth
• 1 10-ounce package frozen sweet corn
• 1/4 cup whipping cream or half and half
• 1 cup (packed) grated Monterey Jack cheese with jalapenos
• Chopped fresh cilantro

1. Melt butter in heavy medium saucepan over medium heat.
2. Add garlic and cumin; saute 1 minute.
3. Mix in rice.
4. Add broth and frozen corn and bring to boil, stirring frequently.
5. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
6. Add cream and cheese and stir until mixture is heated through.
7. Season to taste with salt and pepper.
8. Sprinkle with chopped cilantro.

unsalted butter, garlic, ground cumin, white rice, lowsalt, frozen sweet corn, whipping cream, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/quick-mexican-corn-risotto-72 (may not work)