• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Southwestern Risotto With Corn and Roasted Red Pepper

  • 45minutes
  • 371calories

Add to MenuAdd to Calendar

Source: red.food.comReport recipe

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups water

  2. 2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth

  3. 1/2 teaspoon salt

  4. 2 teaspoons olive oil

  5. 1 cup uncooked arborio rice

  6. 1 teaspoon ground cumin

  7. 1 teaspoon ground coriander

  8. 4 garlic cloves , minced

  9. 1 cup thinly sliced green onion

  10. 3/4 cup shredded monterey jack cheese (optionally with jalapeno peppers)

  11. 1/4-1/2 teaspoon hot sauce

  12. 2 cups frozen whole kernel corn , defrosted

  13. 1/2 cup chopped cilantro

  14. 2/3 cup chopped roasted red pepper additional salt and pepper, if desired

Instructions Jump to Ingredients ↑

  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. ?

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback