Southwest Risotto


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Chef: Thomas Gates

Serves: 2


A southwest style twist on the traditional risotto. Made it on a whim one time when I wanted to use red peppers... definitely worth a repeat.


1 cup Arborrio rice
32 oz chicken broth
1 red bell pepper, roasted and chopped
1 small sweet onion, finely diced
2 clove garlic, minced
1/2 cup corn
1/4 cup pepper jack, grated
1/2 tsp ground cumin
hot sauce of your choice
green onion
olive oil

Sweat onion with salt in oil over medium low heat 2.
Add rice and cook until white dot appears in center and its slightly chalky 4.
Add cumin 3.
Add chicken broth in 1/2 - 1 cup installments, stirring regularly 4.
When risotto is about done, stir in the corn, peppers, and cheese, along with a generous amount of pepper and a few dashes of your favorite hot sauce 5.
Taste and adjust seasonings 6.
Plate, garnish with green onion slices, and serve.