Cheese risotto with corn soup

Corn soup that would be nice to have with breakfast. I think that I often eat it with bread, but in fact it goes well with rice! So this time, I will introduce a recipe of exquisite risotto that can be done in 10 minutes using corn soup.

● Materials

Click here for what to prepare. I refer to the recipe of ITO EN.

Corn soup 1 serving rice 1 set butter 5g (0.18oz)
1 or 2 pieces of melted sliced cheese * A suitable amount of black pepper if you like

● How to make

Heat the pan over low heat and add butter to melt. Add rice here and mix well.


Add corn soup and mix. When the whole is mixed, tear off the cheese and mix roughly.




Serve in a bowl and sprinkle with black pepper to complete!

● What is the taste?

A corn soup that gently clings to plump rice. And the cheese that melts well. The mellow taste, the sweetness of the mellow corn and the creamy richness melt, and the saltiness of the cheese and the spicy black pepper tighten the taste. It ’s good!



It's as delicious as it comes out at a Western restaurant. Still, it tastes relieved, so I think I can go on a day when I have a cold or summer heat and I don't have an appetite today.