Creamy rice with toasted corn, seared zucchini and light Manchego-basil cream

Name: Creamy rice with toasted corn, seared zucchini and light Manchego-basil cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 11.3 oz Short-grain rice; 4.65 cups Hot vegetable stock; 1.5 cups Corn kernels; 8.8 oz Zucchini; 1 cup Onion; 2 cloves Garlic; 0.33 cup White wine; 2.5 oz Grated semi-cured Manchego cheese; 0.33 cup Light cream; 0.5 cup Fresh basil; 1.5 tbsp Butter; 2 tbsp Extra virgin olive oil; 1 whole Lemon; 1 tsp Sweet paprika; 0.5 tsp Black pepper; 1.25 tsp Salt

An original, comforting creamy rice where the sweetness of toasted corn meets golden seared zucchini, an aromatic sofrito, and a finishing Manchego-basil cream that adds richness without feeling heavy.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g Short-grain rice (tipo bomba or similar)
1100 ml Hot vegetable stock (mantener hot durante the cocción)
220 g Corn kernels (fresh or descongelado and well escurrido)
250 g Zucchini (en medias lunas finas)
120 g Onion (chopped fina)
10 g Garlic (chopped fino)
80 ml White wine (dry)
70 g Grated semi-cured Manchego cheese (divided for the cream and the acabado)
80 ml Light cream (for the cream suave)
12 g Fresh basil (leaves sueltas, more algunas for decorar)
20 g Butter (unsalted)
30 ml Extra virgin olive oil (divided)
1 unit Lemon (usar zest fina and 1 tbsp of zumo)
2 g Sweet paprika (for the maíz)
1 g Black pepper (freshly ground)
8 g Salt (or to taste)

Nutrition facts

per serving

470 kcal

Calories

12 g

Protein

60 g

Carbs

18 g

Fat

3.8 g

Fiber

56.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Heat the vegetable stock in a saucepan and keep it over very low heat so it stays hot without boiling aggressively.
2
2. In a large skillet or wide pot, heat 1 tablespoon of olive oil over medium-high heat. Add the corn, sweet paprika, and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until some kernels are toasted and golden. Remove and set aside.
3
3. In the same skillet, add the remaining 1/2 tablespoon of oil and cook the zucchini for 3-4 minutes over medium-high heat until browned on the edges but still firm. Lightly season with salt and pepper, then remove and reserve with the corn.
4
4. Reduce to medium heat. Add the butter and the remaining 1/2 tablespoon of oil. Add the onion and cook for 6-7 minutes until soft and translucent. Stir in the garlic and cook 30 seconds more.
5
5. Add the short-grain rice and toast it for 1-2 minutes, stirring so it is well coated in the fat and slightly pearly.
6
6. Pour in the white wine and cook for 1-2 minutes, stirring, until the alcohol has mostly evaporated.
7
7. Begin adding the hot stock gradually, about 1 cup at a time, stirring often. Let the rice absorb most of the liquid before adding more. Keep a gentle simmer for 16-18 minutes.
8
8. While the rice cooks, make the light cream: in a blending cup combine the cream, 50 g grated Manchego, fresh basil, finely grated lemon zest, and 1 tablespoon lemon juice. Blend until smooth. There is no need to heat it separately.
9
9. When the rice is almost done and still very loose, fold in the toasted corn and seared zucchini. Stir gently and cook 2 minutes more.
10
10. Remove the pot from the heat. Add the Manchego-basil cream, the remaining 20 g Manchego, black pepper, and adjust the salt. Stir for 1 minute until creamy and well emulsified.
11
11. Let it rest for 2 minutes before serving. If you want a warmer finish, you can place the plates in a preheated oven for 2-3 minutes at 120 °C / 250 °F before plating.
12
12. Serve the creamy rice immediately and garnish with a few small basil leaves and a little more lemon zest if desired.

Chef tips

For a truly creamy texture, do not let the rice dry out at the end; it should still look slightly loose when you turn off the heat. You can toast the corn in a cast-iron pan for deeper flavor.

Substitutions

You can substitute Manchego with a similar aged sheep’s milk cheese or Parmesan for a bolder flavor. Basil can be replaced with fresh parsley or a mix of parsley and chives. If you do not use wine, replace it with the same amount of stock plus a few extra drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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