Monterey Jack, Corn, and Roasted Red Pepper Risotto

Ingredients

• 4 garlic cloves, minced
• 2 teaspoons olive oil
• ¾ cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 2 cups frozen whole-kernel corn
• 1 teaspoon ground coriander (optional)
• 1 cup thinly sliced green onions
• 1 cup uncooked Arborio or other short-grain rice
• + 5 more ingredients
• • ¼ to 1/2 teaspoon hot sauce
  • 1 ¾ cups water
  • 2 (14 1/2-ounce) cans vegetable broth
  • ¾ cup chopped bottled roasted red bell peppers
  • 1 teaspoon ground cumin

Combine water and broth 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, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the...

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