Southwestern Risotto With Corn and Roasted Red Pepper Recipe

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Southwestern Risotto With Corn and Roasted Red Pepper
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Ingredients:

Directions:

  1. Combine water, broth, and salt 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, 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).
  3. Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 343.98 Kcal (1440 kJ)
Calories from fat 103.87 Kcal
% Daily Value*
Total Fat 11.54g 18%
Cholesterol 26.42mg 9%
Sodium 430.37mg 18%
Potassium 237mg 5%
Total Carbs 43.46g 14%
Sugars 3.33g 13%
Dietary Fiber 2.53g 10%
Protein 12.28g 25%
Vitamin C 29.4mg 49%
Vitamin A 0.3mg 10%
Iron 7.2mg 40%
Calcium 246.8mg 25%
Amount Per 100 g
Calories 156.95 Kcal (657 kJ)
Calories from fat 47.39 Kcal
% Daily Value*
Total Fat 5.27g 18%
Cholesterol 12.05mg 9%
Sodium 196.36mg 18%
Potassium 108.14mg 5%
Total Carbs 19.83g 14%
Sugars 1.52g 13%
Dietary Fiber 1.15g 10%
Protein 5.6g 25%
Vitamin C 13.4mg 49%
Vitamin A 0.1mg 10%
Iron 3.3mg 40%
Calcium 112.6mg 25%

* 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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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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