Mexican Risotto With Sweet Corn And Cotija Cheese Recipes
MEXICAN RISOTTO WITH SWEET CORN AND COTIJA CHEESE
This easy brown rice risotto has a Mexican twist with red bell and jalapeño peppers, sweet fresh corn, and cotija cheese melted into every bite. Delicious as a side or as a main course!
Provided by Elizabeth Lindemann
Categories Risotto
Time 35m
Number Of Ingredients 12
Steps:
- Simmer chicken stock on low to warm up in a small pot on the stovetop.
- In a large pot or dutch oven, sauté the onion, red bell pepper, and jalapeño pepper in the olive oil over medium-high heat until browned and softened (about 5 minutes).
- Add the rice, salt and pepper, and cayenne pepper. Stir to coat.
- Add 1/2 cup of the stock, stir, and allow all of the liquid to be absorbed.
- Once the liquid is absorbed, add 1/2 cup more of the stock. Keep repeating this process until the rice is almost cooked through (You'll need to taste-test this a lot. Tough life, I know).
- When the rice is almost cooked, add the sweet corn kernels and continue as you were with adding the stock gradually.
- When the rice is completely cooked, turn off the heat and stir in the cilantro and cheese until completely melted.
- Serve with extra cilantro and cheese, if desired.
Nutrition Facts : Calories 438 kcal, Carbohydrate 59 g, Protein 13 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 1069 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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