Southwestern Risotto With Corn and Roasted Red Pepper Recipe #377561
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.
by appleydapply
45 min | 15 min prep
SERVES 4 -6
- 1 1/4 cups water
- 2 (14 1/2 ounce) cans vegetable broth or 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
- Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
- 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).
- 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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5 stars