Monterey jack, corn, and roasted red pepper risotto

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Monterey Jack, Corn, and Roasted Red Pepper Risotto of Michelle - Recipefy

1 3/4 cup water
2 (14 1/2 ounce) cans vegetable broth
1 teaspoons olive oil
1 cup uncooked Arborio rice
1 teaspoon ground cumin
1 teaspoon ground coriander
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup shredded Monterey Jack cheese
1/4 to 1/2 teaspoon hot sauce (optional)
2 cups frozen whole kernel corn
3/4 cup chopped bottled roasted red peppers

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

2. Heat a large sauce pan over medium high heat. Add oil to coat.

3. Add rice, cumin, coriander, and garlic. Saute for 1 minute.

4. Stir in 1/2 cup broth mixture. Cook until the liquid is nearly absorbed, stirring constantly.

5. Continue to add the remaining broth mixture, 1/2 cup at a time until each portion of the liquid is absorbed before adding the next 1/2 cup.

6. Stir it regularly but no need to hover over the pan (make sure to stir up the bottom so the rice doesn't stick).

7. Once all the liquid has been added, stir in the remaining ingredients and cook for about 3 minutes or until heated through.

main courses, vegetarian August 31, 2012 03:14

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Michelle
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41 years old
Boulder, CO, United States

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