tex-mex risotto

Name: Tex-Mex Risotto
Prep time: 15 min
Cook time: 25 min
Cuisine: American
Ingredients: 1 3/4 cup(s) water; 2 can(s) 14.5 oz. cans vegetable broth; 2 teaspoon(s) olive oil; 1 cup(s) arborio rice; 1 teaspoon(s) ground cumin; 1 teaspoon(s) ground coriander (optional or use less to taste); 4 clove(s) garlic, minced; 1 cup(s) green onions, thinly sliced; 3/4 cup(s) pepper jack cheese, shredded; 1/4 - 1/2 teaspoon(s) hot sauce; 2 cup(s) whole kernel corn; 3/4 cup(s) bottled roasted red bell peppers, chopped

(2 RATINGS)

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Daily Inspiration S

Deep In The Heart of, TX

Updated on Jan 4, 2019

This is a great southwestern take on risotto and it pairs well with any grilled or baked meat or chicken dish.

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield

Ingredients

1 3/4 cups water
2 cans 14.5 oz. cans vegetable broth
2 teaspoons olive oil
1 cup arborio rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional or use less to taste)
4 cloves garlic, minced
1 cup green onions, thinly sliced
3/4 cup pepper jack cheese, shredded
1/4 - 1/2 teaspoon hot sauce
2 cups whole kernel corn
3/4 cup bottled roasted red bell peppers, chopped

How To Make tex-mex risotto

Step 1

Combine water and broth in a saucepan and bring to a simmer (do not boil). Keep broth mixture warm over low heat.

Step 2

Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if using), and garlic - saute 1 minute. Stir in 1/2 cup broth mixture, 1/2 cup at a time, stirring constantly until each addition of liquid is absorbed before adding the next (about 20 minutes total).
Step 3

Stir in onions, cheese, hot sauce, corn and bell peppers and cook 3 minutes or until thoroughly heated.
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