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Monterey Jack, Corn, and Roasted Red Pepper Risotto

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

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

  2. 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.