Southwestern Risotto With Corn And Roasted Red Pepper Recipe

Name: Southwestern Risotto With Corn And Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups water; 2 (14 1/2 ounce) cans vegetable broth or (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

Servings: persons

1 1/4 cups water
2 (14 1/2 ounce) cans vegetable broth or (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

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; saute 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.

656

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups water, 2 (14 1/2 ounce) cans vegetable broth or (14 1/2 ounce) cans chicken broth, 1/2 teaspoon salt, 2 teaspoons olive oil, and more.

Yes, Southwestern Risotto With Corn And Roasted Red Pepper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Risotto With Corn And Roasted Red Pepper

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