Mexican Risotto

What a great way to use risotto. I would have never thought to use risotto in a Mexican meal, but it was great. The creamy rice, with the cheese was perfect. We will definitely make this again!!! I found this recipe on Mary Ellen’s Cooking Creations!

ENJOY!

  • 1 c arborio rice
  • 5 c low sodium chicken broth
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 white onion, chopped
  • 3 cloves garlic, chopped
  • 1/4 c dry white wine
  • 1/2 each red and green pepper, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • Optional: corn, finely chopped zucchini, different peppers
  • 1/2 c shredded cheese; I used a Mexican blend
  • Spices – about 1/2 tsp chili powder and 1/4 tsp cumin
  • A few shakes of red pepper flakes
  • Sour cream for serving

Directions

  • Pour chicken stock into a pot and add spices; heat gently
  • Heat olive oil and butter in a large saute pan over medium heat
  • Add onions and garlic and saute for 2-3 minutes
  • Add arborio rice and stir until coated, about 1 minute
  • Add white wine and stir until absorbed
  • Add broth, 1 ladle at a time, letting it absorb while stirring constantly.
  • Add peppers after the first ladle.
  • After about 17-25 minutes all of the broth should have been used and the rice should be cooked through. Taste it to make sure it isn’t crunchy – my risotto takes 17 minutes sometimes, but 25 minutes on other days.
  • Stir in cheese and serve. I topped mine with some sour cream.
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3 Comments on “Mexican Risotto”

  1. […] until most of the liquid has evaporated, 3 to 6 minutes. Fill taco shell or tortilla and ENJOY! Mexican Risotto: […]

  2. Richinlove says:

    What a fabulous idea! I’ll have to try this one.


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