Quick Mexican Corn Risotto

Ingredients

• 1 cup medium-grain white rice
• fresh cilantro
• 1 cup grated Monterey Jack cheese with jalapeños
• ¼ cup whipping cream or half and half
• 1 10-ounce package frozen sweet corn
• 1 tablespoon unsalted butter
• 2 14 1/2-ounce cans low-salt chicken broth
• + 2 more ingredients
• • ¼ teaspoon ground cumin
  • 2 garlic cloves

Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 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 ...

View full recipe at Epicurious