Tex-Mex Corn Risotto
Kick it up a notch with this sassy Tex-Mex side dish sensation.
Prep Time: 0:30
Servings: 4
Ingredients:
1 tablespoon Organic Valley Unsalted Cultured Butter
3 fresh garlic cloves (peeled and crushed)
1/4 teaspoon cumin powder
1 cup basmati rice (organic)
3 1/2 cups vegetable or chicken broth
10 ounces frozen corn
1/4 cup Organic Valley Half and Half
1 cup Organic Valley Pepper Jack Cheese - grated
fresh cilantro if desired
Instructions:
Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. 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 taste with salt and pepper. Sprinkle with chopped cilantro.
Nutrition Info:
Per Serving (excluding unknown items): 283 Calories; 6g Fat (18.5% calories from fat); 11g Protein; 48g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 701mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
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Customer Comments:
Customer rating: 
The recipe says "vegetable OR chicken broth". Obviously it will be vegetarian IF you use vegetable broth. So the recipe does not need to be "recategorized".
Customer rating:
This isn't vegetarian - it calls for chicken broth, please recategorize.