Mexican Risotto
Mexican Risotto
30 minutes
Potatoes, Pastas and Grains
Ingredients
- 4 cups chicken or vegetable broth
- 2 tablespoons Fustini' Persian Lime olive oil
- 1/4 cup diced red onion
- 1 cup arborio rice
- 1 cup diced bell peppers (assorted colors)
- 1 jalapeno pepper, seeded, small diced
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup Fustini's Jalapeno Lime balsamic
- 2 cups corn (fresh or thawed if frozen)
- 1 cup cojita cheese, plus more for garnish
- 2 tablespoons fresh cilantro, garnish
Directions
- In a medium saucepan simmer stock on low, just keeping it warm until use.
- In a large pot over medium heat, add olive oil and sauté, onions. Add in rice, stir to coat and continue to sauté, until white centers appear in the rice.
- Stir in peppers to combine. Pour in wine and balsamic while stirring. When the liquid has evaporated, add 1/2 cup of stock. Continually stirring. When this liquid has evaporated, add another 1/2 cup of stock. Repeat until rice is tender. Reduce heat and stir in corn. Continue cooking until corn is heated through.
- Remove from heat and stir in cheese until melted. Serve with cilantro and additional cheese as garnish.
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