Monterey Jack, Corn & Roasted Red Pepper Risotto

Monterey Jack, Corn & Roasted Red Pepper Risotto
Monterey Jack, Corn & Roasted Red Pepper Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 3/4

    c. water

  • 2

    (14 1/2 oz.) cans vegetable or chicken broth

  • 2

    tsp. olive oil

  • 1

    c. uncooked Arborio rice

  • 1

    tsp. ground cumin

  • 1

    tsp. ground coriander

  • 4

    cloves garlic, minced

  • 1

    c. thinly sliced green onions

  • 3/4

    c. (3 oz.) shredded Monterey Jack cheese with

  • jalapeno peppers or 1 jalapeno pepper, diced

  • 1/4-1/2

    tsp. hot sauce

  • 2

    c. frozen corn

  • 3/4

    c. chopped roasted red pepper

Directions

1. Combine water & broth in a medium saucepan & bring to a simmer. 2. Heat oil in large skillet. 3. Add rice, cumin, coriander & garlic. (if use jalapeno pepper add now) 4. Saute 1 minute. 5. Stir in 1/2 c. broth & cook until liquid is nearly absorbed. 6. Add remaining broth a little bit at a time, cooking each time until liquid is almost absorbed, about 20 minutes. 7. Taste to check that rice is tender. 8. Stir in the onions, cheese, hot sauce, corn & bell peppers. 9. Cook 3 minutes until thoroughly heated.

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