Best Risotto With Monterey Jack Corn Roasted Red Pepper Recipes

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

Southwestern Risotto With Corn and Roasted Red Pepper image

Provided by appleydapply

Categories Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 cups water
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon salt
2 teaspoons olive oil
1 cup uncooked arborio 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 cheese (optionally with jalapeno peppers)
1/4-1/2 teaspoon hot sauce
2 cups frozen whole kernel corn, defrosted
1/2 cup chopped cilantro
2/3 cup chopped roasted red pepper
additional salt and pepper, if desired

Steps:

Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; sauté 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, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

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.