Monterey Jack, Corn, and Roasted Red Pepper Risotto

(from Tri Chef’s recipe box)

Prep time: 30 minutes
Cook time: 40 minutes
Serves 4 people

Categories: Dinner-Vegetarian

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

Directions

  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.

  3. Yield: 4 servings (serving size: 1 cup)

  4. NUTRITION PER SERVING

  5. LORIES 383(24% from fat); FAT 10.4g (sat 4.6g,mono 3.9g,poly 0.9g); PROTEIN 12g; CHOLESTEROL 17mg; CALCIUM 198mg; SODIUM 583mg; FIBER 3.8g; IRON 3.6mg; CARBOHYDRATE 63.3g

  6. http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=226425

Email to a friend | Print this recipe | Back