Side dishe for 4

Mexican Corn Risotto

Name: Mexican Corn Risotto
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 5 cups chicken broth; 1/4 cup olive oil; 1 small white onion; 1 tsp kosher salt; 1 1/2 cups arborio rice; 2 cloves garlic; 3 cups fresh corn kernels; 3/8 tsp arbol chili powder; 1 tomato; 1/4 cup crumbled cotija cheese (optional); 1/3 cup chopped fresh cilantro; 1/3 cup thinly sliced scallions

$8.16for 460 minServes 4

Creamy arborio rice simmers with corn, tomato, onion, garlic, chicken broth, chili powder, cilantro, and scallions.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Broth, 42 oz$0.07/oz typical	42 oz	$2.91Typical price
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.39Typical price
	Wild, 9.75 oz$0.15/oz typical	9.75 oz	$1.46Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Corn kernels, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Fresh tomatoes, 0.3 lb$1.99/lb typical	0.3 lb	$0.62Typical price
	Swiss, 0.5 oz$0.40/oz typical	0.5 oz	$0.20Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.25Typical price
	Green onions, 0.25$1.19 each typical	0.25	$0.40Typical price
Total for the servings shown		$8.16

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepperDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Mexican Budget Side dishes

Typical price

$2.04 per serving$8.16 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

5 cups chicken broth
1/4 cup olive oil
1 small white onion
1 tsp kosher salt
1 1/2 cups arborio rice
2 cloves garlic
3 cups fresh corn kernels
3/8 tsp arbol chili powder
1 tomato
1/4 cup crumbled cotija cheese (optional)
1/3 cup chopped fresh cilantro
1/3 cup thinly sliced scallions

Steps

Warm the chicken broth in a medium saucepan over low heat for 10 minutes.
Heat the oil in a large skillet, then cook the onion with salt for 8 minutes.
Add the garlic and rice, and cook for 3 minutes while stirring.
Add the wine and chili powder, and cook for 3 minutes.
Add the warm broth 1 cup at a time, stirring often and simmering for 30 minutes until the rice is tender.
Stir in the corn and tomato for 5 minutes, then fold in the cotija, cilantro, and scallions.