Monterey Jack, Corn, and Roasted Red Pepper Risotto

Monterey Jack, Corn, and Roasted Red Pepper Risotto Recipe
Randy Mayor; Jan Gautro

Recipe from

Nutritional Information

Calories 383
Caloriesfromfat 24 %
Fat 10.4 g
Satfat 4.6 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 12 g
Carbohydrate 63.3 g
Fiber 3.8 g
Cholesterol 17 mg
Iron 3.6 mg
Sodium 583 mg
Calcium 198 mg

Ingredients

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

Preparation

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.

Note:

Victoria Abbott Riccardi,

April 2001
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