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Monterey Jack, Corn & Roasted Red Pepper Risotto

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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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