Southwestern Risotto With Corn And Roasted Red Pepper

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine water, broth, and salt 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, 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).
• 3 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.