MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO

Monterey Jack, Corn and Roasted Red Pepper Risotto image

Provided by Dallas Chef WOut Ti

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 3/4 cups water
2 (14 1/2 ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked arborio rice or 1 cup short-grain 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 pepper cheese
1/4-1/2 teaspoon hot sauce
2 cups frozen whole kernel corn
3/4 cup chopped bottled roasted red pepper

Steps:

Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.

Nutrition Facts : Calories 442.3, Fat 10.5, SaturatedFat 4.7, Cholesterol 18.9, Sodium 494.7, Carbohydrate 78.1, Fiber 6.4, Sugar 0.7, Protein 14.4