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.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Heat the chicken or vegetable broth in a small saucepan over low heat and keep it warm while you prepare the risotto.

Step 2

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.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the skillet from heat and stir in the butter and shredded Monterey Jack cheese until melted and incorporated.

Step 9

Add the fresh lime juice and chopped cilantro, stirring gently to combine. Adjust seasoning with salt and pepper if needed.

Step 10

Serve immediately, garnished with additional cilantro and a lime wedge if desired.

Nutrition Facts

Serving size	1828.7 grams (1828.7g)

Amount per serving	% Daily Value*
Calories	1370

Total Fat 78.00g	100%
Saturated Fat 31.70g	159%
Polyunsaturated Fat 2.70g
Cholesterol 112mg	37%
Sodium 5497mg	239%
Total Carbohydrate 144.60g	53%
Dietary Fiber 14.20g	51%
Total Sugars 30.00g
Protein 38.50g	77%

Vitamin D 12IU	60%
Calcium 564mg	43%
Iron 6mg	34%
Potassium 1514mg	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.

Source of Calories

Fat: 48.9%

Protein: 10.7%

Carbs: 40.3%