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
How to Make It
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.
This was so yummy! Super creamy and comforting. It would be great as a side dish or a main meal! I added a little extra cheese and browned some chicken in Cajun spices and added to the risotto once the risotto was finished. It took the risotto from delicious to over the top! I did not have pepperjack on hand, so I just used plain monterey jack cheese. My picky meat and potatoes husband scarfed it down and declared it a winner. I will definitely be making this again! It was great on a cold rainy evening!
I'm a little surprised by all the rave reviews. I thought this was fine, but not great. The heaping amounts of corn, green onions, and bell pepper really take center stage, so the risotto feels almost like an afterthought. Not sure it's worth all the time to prepare the risotto, as a result, and would serve over regular cooked long-grain rice next time. Needed more spices too - cumin and hot sauce. I would use have the amount of green onion and double the amount of red bell pepper next time.
This recipe is amazing!!!!! A little time-consuming, but what risotto isn't. Every time I make this my roommates love me a little more. I would recommend this recipe as a great meal when you wanna eat something delicious but not feel horrible about the calorie count, or as part of a dinner party.
I usually serve with simple grilled meat and either steamed veggies or broiled asparagus.
The last time I made this, I didn't have roasted red peppers, so I substituted chopped fresh red peppers and sauteed them with the garlic in the first step. I think this may have been even better, especially if you're cooking for people who don't love roasted red peppers.
This risotto is delicious. I've made it several times for my family, and everyone loves it. It's especially tasty when you use fresh corn in the summer. We all like spicy foods, so I add more hot sauce to taste. This is great as a dish on its own, as well as a side dish with pork tenderloin (or whatever else you might want to eat with it). Highly recommended!
Perfect every time! This recipe is amazing! We make it almost every other week. We use reduced fat monterey jack cheese and you don't miss the full fat cheese. We also add some extra hot sauce to give it even more of a kick!
This was excellent, but I did make changes (one, inadvertently, and others intentionally). First, I doubled the recipe. I used brown short grain rice in place of white, jalapeno havarti cheese, rather than Monterey Jack because I thought it would give a great flavor (I was right), I added 1 15 oz. can of drained and rinsed organic black beans, and I used an organic papaya pepper sauce, rather than regular hot sauce. After making the recipe & loving it, I realized I only used 1/2 of the broth. The funny thing was that the flavor didn't suffer a bit, though the presence of the rice wasn't quite abundant enough. Anyhow, it was really good. One more thing I think might be tasty to add would be diced (uncooked) zucchini. It would work, trust me. ;) Oh, I served this with fresh, warm corn tortillas. I have to admit that I usually get a bit frustrated with people who rate a recipe after they've totally changed it. Now look at me! Sorry, what can I say, but... it was really good. :)
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