tex-mex risotto
(2 ratings)
This is a great southwestern take on risotto and it pairs well with any grilled or baked meat or chicken dish.
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(2 ratings)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For tex-mex risotto
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1 3/4 cwater
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2 can14.5 oz. cans vegetable broth
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2 tspolive oil
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1 carborio rice
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1 tspground cumin
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1 tspground coriander (optional or use less to taste)
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4 clovegarlic, minced
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1 cgreen onions, thinly sliced
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3/4 cpepper jack cheese, shredded
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1/4 - 1/2 tsphot sauce
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2 cwhole kernel corn
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3/4 cbottled roasted red bell peppers, chopped
How To Make tex-mex risotto
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1Combine water and broth in a saucepan and bring to a simmer (do not boil). Keep broth mixture warm over low heat.
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2Heat 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).
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3Stir in onions, cheese, hot sauce, corn and bell peppers and cook 3 minutes or until thoroughly heated.
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Categories & Tags for Tex-Mex Risotto:
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