Monterey Jack, Corn, and Roasted Red Pepper Risotto

Randy Mayor; Jan Gautro

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 24%
  • Fat: 10.4g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 12g
  • Carbohydrate: 63.3g
  • Fiber: 3.8g
  • Cholesterol: 17mg
  • Iron: 3.6mg
  • Sodium: 583mg
  • Calcium: 198mg

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

  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.
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