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    You are in: Home / Recipes / Southwestern Corn Risotto Recipe
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    Southwestern Corn Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    bfallon's Note:

    This recipe takes the traditional method of cooking risotto but replaces many of the typical ingredients to give it a Southwestern spice. This dish is great for late summer when sweet corn is at its peak.

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    Units: US | Metric


    1. 1
      In a medium sauce pan heat the chicken broth to a simmer.
    2. 2
      In a large skillet heat the olive oil and 1 tbsp of the butter over medium heat.
    3. 3
      When the butter is melted add the onion, and lightly saute until soft (about 3 minutes).
    4. 4
      Add the rice, chili powder, and cumin to the skillet, stirring to coat each grain (about 2 minutes).
    5. 5
      Pour the tequila into the skillet and stir until absorbed.
    6. 6
      Stir the corn into the rest of the ingredients in the skillet.
    7. 7
      Add the broth to the skillet 1/2 cup at a time. Continue adding the broth at intervals when it gets absorbed.
    8. 8
      When the rice is nearly al dente add the lime juice, Tabasco, salt, and pepper to taste. Stir to mix.
    9. 9
      Remove the skillet from heat and add the cheese, remaining butter, and the tomatoes. Stir until the mixture is creamy.
    10. 10
      Serve as a main course or with a light piece of fish.

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    Nutritional Facts for Southwestern Corn Risotto

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.7
    Calories from Fat 157
    Total Fat 17.4 g
    Saturated Fat 8.0 g
    Cholesterol 29.1 mg
    Sodium 1193.5 mg
    Total Carbohydrate 63.3 g
    Dietary Fiber 4.8 g
    Sugars 5.8 g
    Protein 14.1 g

    The following items or measurements are not included:


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