Monterey Jack, Corn, and Roasted Red Pepper Risotto

Monterey Jack, Corn, and Roasted Red Pepper Risotto
Photo by Randy Mayor


  • 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...

View full recipe at My Recipes


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