Southwestern Corn Risotto Recipe

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Ingredients:

Serving

Directions:

In a medium sauce pan heat the chicken broth to a simmer.
In a large skillet heat the olive oil and 1 tbsp of the butter over medium heat.
When the butter is melted add the onion, and lightly saute until soft (about 3 minutes).
Add the rice, chili powder, and cumin to the skillet, stirring to coat each grain (about 2 minutes).
Pour the tequila into the skillet and stir until absorbed.
Stir the corn into the rest of the ingredients in the skillet.
Add the broth to the skillet 1/2 cup at a time. Continue adding the broth at intervals when it gets absorbed.
When the rice is nearly al dente add the lime juice, Tabasco, salt, and pepper to taste. Stir to mix.
Remove the skillet from heat and add the cheese, remaining butter, and the tomatoes. Stir until the mixture is creamy.
Serve as a main course or with a light piece of fish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	452.75 Kcal (1896 kJ)
Calories from fat	174.65 Kcal
		% Daily Value*
Total Fat	19.41g	30%
Cholesterol	45.33mg	15%
Sodium	1205.83mg	50%
Potassium	348.24mg	7%
Total Carbs	50.65g	17%
Sugars	6.7g	27%
Dietary Fiber	2g	8%
Protein	10.55g	21%
Vitamin C	23.5mg	39%
Vitamin A	0.2mg	6%
Iron	1.9mg	10%
Calcium	136.8mg	14%

Amount Per 100 g
Calories	120.93 Kcal (506 kJ)
Calories from fat	46.65 Kcal
		% Daily Value*
Total Fat	5.18g	30%
Cholesterol	12.11mg	15%
Sodium	322.08mg	50%
Potassium	93.02mg	7%
Total Carbs	13.53g	17%
Sugars	1.79g	27%
Dietary Fiber	0.53g	8%
Protein	2.82g	21%
Vitamin C	6.3mg	39%
Iron	0.5mg	10%
Calcium	36.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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