Monterey Jack, Corn And Roasted Red Pepper Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 combine the water and broth in a medium saucepan bringing to a simmer (not full boil). keep warm over low heat.
• 2 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.