Southwestern Risotto With Corn and Roasted Red Pepper

Name: Southwestern Risotto With Corn and Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 1/4 cups water; 2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth; 1/2 teaspoon salt; 2 teaspoons olive oil; 1 cup uncooked arborio rice; 1 teaspoon ground cumin; 1 teaspoon ground coriander (optional); 4 garlic cloves, minced; 1 cup thinly sliced green onion; 3/4 cup shredded monterey jack cheese (optionally with jalapeno peppers); 1/4-1/2 teaspoon hot sauce; 2 cups frozen whole kernel corn, defrosted; 1/2 cup chopped cilantro; 2/3 cup chopped roasted red pepper; additional salt and pepper, if desired

Submitted by appleydapply

"A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish."

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photo by Karen Elizabeth

Ready In:: 45mins
Ingredients:: 15
Serves:: 4-6

ingredients

1 ¹⁄₄ cups water
2 (14 1/2 ounce) cans vegetable broth or (14 1/2 ounce) cans chicken broth
¹⁄₂ teaspoon salt
2 teaspoons olive oil
1 cup uncooked arborio rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onion
³⁄₄ cup shredded monterey jack cheese (optionally with jalapeno peppers)
¹⁄₄ - ¹⁄₂ teaspoon hot sauce
2 cups frozen whole kernel corn, defrosted
¹⁄₂ cup chopped cilantro
²⁄₃ cup chopped roasted red pepper
additional salt and pepper, if desired

directions

Combine water, broth, and salt 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, 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, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

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Reviews

This was wonderful - I loved every mouthful as did the children and there is barely a rice grain left in the pot. It was easy to do and my only alteration was to double the red peppers as I had them to use up. Made for Everyday is a Holiday.

katew
Very much enjoyed, colourful and lots of flavour, with lots of great crunchy veggies!! I didn't use the jalapeno peppers, altho I'm sure they would be good, and I only had one small red pepper, so I used a green one as well. I also didn't add extra salt and pepper, for our tastes this was fine without. I love risotto and often make creamy ones, this was a very good change and a lot more healthy! For vegetarians (and anyone really!), this is an excellent meal in itself. Easy to prepare, this made a great mid-week supper, thank you appleydappley!

Karen Elizabeth