Risotto: Monterey Jack, Corn and Roasted Red Pepper Risotto

posted by Terrytx 04-03-101 9:05 AM

* Exported from MasterCook *
Monterey Jack, Corn, and Roasted Red Pepper Risotto
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups water
2 (14 1/2 ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grained rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 cloves garlic, minced
1 cup finely sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole kernel corn
3/4 cup chopped bottled roasted red bell peppers

Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.

Heat oil in large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; saute 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.

Yield: 4 servings (serving size: 1 cup) 383 cal, 10.4g fat, 12g pro, 63.3g carb, 17mg chol, 583mg sod.

Source: Cooking Light-4/01

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