South West-ish Risotto
water 1 3/4 cup
vegetable broth 29 oz
olive oil 2 tsp
arborio rice or short grained rice 1 cup
coriander (optional) 1tsp
garlic 4 minced cloves
green onions thinly sliced 1 cup
monterey jack cheese with jalapeno peppers or pepper jack cheese 3/4 cup
hot sauce 1/4 - 1/2 tsp
whole kernel corn 2 cups (frozen)
red bell peppers (chopped, bottled and roasted) 3/4 cup or your own roasted red bell peppers.
1. Combine water and broth in a medium sauce pan, 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 desired) and garlic; saute 1 minute. stir in 1/2 cup broth mixture; cook for two minutes or until the liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the liquid is absorbed before adding the nest, about 20 minutes.
3. Stir in onions, cheese, hot sauce, corn and bell peppers. cook for 3 minutes or until thoroughly heated.