Quick Mexican Corn Risotto
Discover the vibrant flavors of this Quick Mexican Corn Risotto, a creamy and comforting dish with a zesty Tex-Mex twist. Perfect for busy weeknights, this easy recipe combines tender Arborio rice with sweet bursts of corn, smoky green chilies, and warming spices like cumin and smoked paprika for an irresistible, flavor-packed meal. Finished with melted Monterey Jack cheese, fresh lime juice, and a sprinkle of cilantro, this one-pan wonder comes together in just 35 minutes, making it a satisfying vegetarian option or a side dish to pair with grilled meats. Whether you're craving a touch of spice or the richness of classic risotto, this dish delivers a bold fusion of Mexican and Italian culinary traditions in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Arborio rice
- 4 cups Chicken or vegetable broth
- 1.5 cups Sweet corn kernels (fresh, frozen, or canned)
- 4 ounces Canned diced green chilies
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 0.5 cup Monterey Jack or pepper jack cheese, shredded
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
Instructions
Heat the chicken or vegetable broth in a small saucepan over low heat and keep it warm while you prepare the risotto.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the Arborio rice to the pan and stir well to coat it in the oil. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
Pour in 1 cup of the warm broth and stir until nearly absorbed by the rice. Continue adding broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
After about 15 minutes of cooking and stirring, add the corn kernels, diced green chilies, smoked paprika, ground cumin, salt, and black pepper. Mix well to combine.
Continue adding the broth and stirring for another 5-7 minutes, or until the rice is creamy and cooked to a slightly al dente texture.
Remove the skillet from heat and stir in the butter and shredded Monterey Jack cheese until melted and incorporated.
Add the fresh lime juice and chopped cilantro, stirring gently to combine. Adjust seasoning with salt and pepper if needed.
Serve immediately, garnished with additional cilantro and a lime wedge if desired.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 5497 mg | 239% | |
| Total Carbohydrate | 144.6 g | 53% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 30.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 564 mg | 43% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
