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tex-mex risotto

(2 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

This is a great southwestern take on risotto and it pairs well with any grilled or baked meat or chicken dish.

(2 ratings)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For tex-mex risotto

  • 1 3/4 c
    water
  • 2 can
    14.5 oz. cans vegetable broth
  • 2 tsp
    olive oil
  • 1 c
    arborio rice
  • 1 tsp
    ground cumin
  • 1 tsp
    ground coriander (optional or use less to taste)
  • 4 clove
    garlic, minced
  • 1 c
    green onions, thinly sliced
  • 3/4 c
    pepper jack cheese, shredded
  • 1/4 - 1/2 tsp
    hot sauce
  • 2 c
    whole kernel corn
  • 3/4 c
    bottled roasted red bell peppers, chopped

How To Make tex-mex risotto

  • 1
    Combine water and broth in a saucepan and bring to a simmer (do not boil). Keep broth mixture warm over low heat.
  • 2
    Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if using), and garlic - saute 1 minute. Stir in 1/2 cup broth mixture, 1/2 cup at a time, stirring constantly until each addition of liquid is absorbed before adding the next (about 20 minutes total).
  • 3
    Stir in onions, cheese, hot sauce, corn and bell peppers and cook 3 minutes or until thoroughly heated.
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