Quick Mexican Corn Risotto - cooking recipe

Ingredients

1 tablespoon unsalted butter
2 garlic cloves, pressed
1/4 teaspoon ground cumin
1 cup medium-grain white rice
29 ounces chicken broth
10 ounces frozen corn
1/4 cup whipping cream
1 cup monterey jack pepper cheese
fresh cilantro, chopped

Preparation

Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.