RISOTTO WITH MONTEREY JACK, CORN, & ROASTED RED PEPPER

RISOTTO WITH MONTEREY JACK, CORN, & ROASTED RED PEPPER image

Yield 4 1 cup servings

Number Of Ingredients 12

1 1/4 cups water
2 (14.5 oz) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arbono rice
1 teaspoon cumin
1 teaspoon ground coriander
4 garlic cloves, minced
1 cup thinly sliced green onions
2/4 cup (3 oz.) 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

Steps:

Combine water & broth in a medium sauce pan, bring to a simmer (do not boil). Keep broth mixture warm over low heat. Heat oil in a large sauce pan (low sided saucier pan) over medium-hight heat. Add rice, cumin, coriander, garlic. Saute 1 min. Stir in 1/2 cup broth mixture. Cook 2 min. 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 onions, cheese, hot sauce, corn, peppers. Cook 3 minutes or until thoroughly heated.