Monterey Jack, Corn, and Roasted Red Pepper Risotto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 3/4 cups water |
2 (14 1/2-ounce) cans vegetable broth |
2 teaspoons olive oil |
1 cup uncooked arborio or other short-grain rice |
1 teaspoon ground cumin |
1 teaspoon ground coriander (optional) |
4 garlic cloves, minced |
1 cup thinly sliced green onions |
3/4 cup (3 ounces) shredded monterey jack cheese with jalapeño peppers |
1/4 to 1/2 teaspoon hot sauce |
2 cups frozen whole-kernel corn |
3/4 cup chopped bottled roasted red bell peppers |
Directions:
1. Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
|
|