Monday, February 11, 2008

Southwestern Risotto with Corn and Roasted Red Pepper

Another for the risotto file. I used fresh red bell pepper and frozen corn, mixed them both together and roasted in the over for 15 minutes while the risotto cooked. The crisp pepper was a better choice than the bottled.


1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers


Combine water and broth 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, coriander (if desired), 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, and bell peppers; cook 3 minutes or until thoroughly heated.

1 comment:

Bob said...

This is the third time I am making this recipe, and everybody that i make it for loves it. The only changes I have made to it, is I substituted chicken stock for the vegetable, and I use white wine instead of water, but other then that simple and takes great.