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Corn Risotto | ||||||||||
Course : Risotto Serves: 6 |
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Ingredients:
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Preparation / Directions:1. Preheat oven to 400 degrees. Melt the butter in a skillet and saute the onion until it is lightly browned. Add the corn and cook until hot, stirring often. Pour in the cream and bring to a full boil. cook, stirring, until most of the liquid has evaporated. Add the jalapenos and season to taste with salt and pepper.
2. Pour the mixture into a shallow baking dish. Scatter the shredded cheese over the top. Bake until the cheese is melted and the corn is bubbling slightly, 5-8 minutes. Serve on warm plates or in pasta bowls, topped with a little Salsa Fresca if desired. Notes: We call this dish "risotto" because, although it isn't made with rice and it's baked in the oven, it comes out with the same wonderful creamy texture as the Italian rice dish. As an additional southwestern touch, we serve it with a garnish of salsa fresca. It's also delicious as a side | ||||||||||
Nutritional Information:142 Calories (kcal); 14g Total Fat; (84% calories from fat); 3g Protein; 2g Carbohydrate; 43mg Cholesterol; 81mg Sodium | ||||||||||