Southwestern Risotto With Corn and Roasted Red Pepper

Ingredients

• 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

Directions

1. 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. 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. 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.