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Monterey Jack, Corn, and Roasted Red Pepper Risotto

Recipe Introduction


Source: Cooking Light-4/01





List of Ingredients



• 1 3/4 cups water
  
• 2 (14 1/2 ounce) cans vegetable broth
  
• 2 teaspoons olive oil
  
• 1 cup uncooked Arborio or othe short-grained rice
  
• 1 teaspoon grounf 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
  






Instructions



1. Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
   
   
2. 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.
   
   
3. Yield: 4 servings (serving size: 1 cup) 383 cal, 10.4g fat, 12g pro, 63.3g carb, 17mg chol, 583mg sod.