Quick Mexican Corn Risotto

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Here's a good alternative to spanish rice. recipe from the too busy to cook section of bon appetit. Zwt mid-west region (corn).

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Steps

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Melt butter in heavy medium saucepan over medium heat.

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Add garlic and cumin.

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Saut 1 minute.

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Mix in rice.

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Add broth and frozen corn and bring to boil , stirring frequently.

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Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy , stirring frequently , about 20 minutes.

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Add cream and cheese and stir until mixture is heated through.

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Season to taste with salt and pepper.

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Sprinkle with chopped cilantro.

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Ingredients

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unsalted butter, garlic cloves, ground cumin, medium-grain white rice, chicken broth, frozen corn, whipping cream, monterey jack pepper cheese, fresh cilantro