Cajun Risotto

By Mike_67

Ingredients

• 1 teaspoon olive oil
• 1 cup diced onion
• 1 green jalapeno pepper, seeded and chopped
• 1 colored bell pepper chopped
• 2 garlic cloves, diced
• 1 pound uncooked Arborio rice
• 48 ounces (6 cups) chicken broth
• 8 ounces shredded Mozzarella cheese
• 1 tablespoon Creole seasoning
• Italian parsley sprigs

Details

Servings 4

Preparation

Step 1

Heat olive oil in a large saucepan oven over medium heat; add onion, peppers and garlic and sauté until tender.

Add rice and cook, stirring constantly, 5 to 7 minutes. Add 1/2 cup chicken broth; cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, 1/2 cup at a time.

Remove pan from heat. Stir in Mozzarella cheese and Creole seasoning, stirring until cheese melts. Garnish with parsley.