Wednesday 19 September 2012

Cilantro Corn Risotto


Ingredients Required

¼ cup of Hawberry Farm’s Garlic and Cilantro Pesto Sauce

4 fresh corns or 4 cups of frozen corn

3 tbsp canola oil

½ cup of cashews

2 tbsp grated ginger

1 tsp cinnamon powder

1 tsp mustard seeds (optional)

1 cup milk

1 tsp lemon juice

A pinch of turmeric (optional)

Salt as per taste

Chopped cilantro


Crush the corn seeds in a food processor. If you are using fresh corn remove the seeds using a knife.

Heat oil in a pan.

Add mustard seeds.

Once the mustard seeds starts popping up, add ginger and cashews.Roast until the cashews are golden brown.

Add turmeric and cinnamon powder.

Immediately, add the crushed corn and Hawberry Farm’s Garlic and Cilantro Pesto Sauce.

Add milk and mix well.

Heat on low to medium with occasional stirring until the corn risotto has the thick consistency and stops sticking to the pan.

Add the lemon juice and salt to taste.

Garnish with chopped cilantro, corn and cashew.

Serve warm as a snack or a side dish.

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