Southwestern Risotto With Corn and Roasted Red Pepper |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish. Ingredients:
1 1/4 cups water |
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth |
1/2 teaspoon salt |
2 teaspoons olive oil |
1 cup uncooked arborio rice |
1 teaspoon ground cumin |
1 teaspoon ground coriander (optional) |
4 garlic cloves, minced |
1 cup thinly sliced green onion |
3/4 cup shredded monterey jack cheese (optionally with jalapeno peppers) |
1/4-1/2 teaspoon hot sauce |
2 cups frozen whole kernel corn, defrosted |
1/2 cup chopped cilantro |
2/3 cup chopped roasted red pepper |
additional salt and pepper, if desired |
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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