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Mexican Street Corn Risotto

Creamy Italian risotto infused with bold Mexican street corn flavors, finished with lime, cotija, and parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Italian Fusion, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Arborio rice
  • 4 cups vegetable broth warm
  • 2 cups corn kernels
  • 1 onion chopped
  • 3 cloves garlic minced
  • 0.5 cup parmesan cheese grated
  • 0.25 cup cotija cheese crumbled

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Ladle

Method
 

  1. Sauté onion and garlic in oil and butter until soft.
  2. Toast rice briefly, then add broth gradually while stirring.
  3. Cook until creamy, then stir in corn, cheeses, and lime.

Notes

Serve immediately for best texture.