Monterey Jack, Corn & Roasted Red Pepper Risotto
By Juice
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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
Details
Preparation
Step 1
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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