SOUTHWESTERN RISOTTO

Southwestern Risotto image

Number Of Ingredients 13

1/2 cup chopped onion
2 cloves garlic, crushed
2 tablespoons butter or margarine, melted
1 cup medium-grain rice, uncooked
1/2 cup dry white wine
6 cups chicken broth, divided
1/2 cup whipping cream
2 medium tomatoes, seeded and chopped
1 jalapeño pepper, seeded and minced
1/2 cup sliced green onions
1/2 cup grated Parmesan cheese
3 tablespoons minced cilantro
garnish: fresh cilantro sprigs, cubed tomatoes

Steps:

Cook onion and garlic in butter in a large skillet or saucepan over medium heat, stirring constantly, until tender. Add rice; cook 2-3 minutes, stirring frequently with a wooden spoon. Add wine and cook, uncovered, until liquid is absorbed. Add one cup broth; cook, stirring constantly, over medium-high heat 5 minutes or until broth is absorbed. Add remaining broth, 1 cup at a time, cooking and stirring constantly until each cup is absorbed, 25-30 minutes. (Rice will be tender and have a creamy consistency.) Stir in whipping cream and next 5 ingredients. Cook 2 minutes. Garnish with cilantro and tomatoes.

Nutrition Facts : Nutritional Facts Serves