Monday, September 7, 2009

Pepperjack, Corn and Roasted Red Pepper Risotto

Last year, we bought a large package of arborio rice to use for risottos. We made one in December, Smoky Corn Risotto, and then another recently, Lemon Risotto. There has been other recipes we have been wanting to try, so we gave one of them -- Pepperjack, Corn and Roasted Red Pepper Risotto -- a try this past week.

The interesting note about this risotto recipe is that it does not call for any wine. So if you don't have any on hand, this could be the recipe to try.

Simmer water and vegetable broth; keep warm.

In a big pan, heat oil over medium-high heat. Add rice, cumin and garlic and saute for 1 minute. Then stir in 1/2 cup of the broth, mixing until the liquid is nearly absorbed by the rice. Repeat this, adding 1/2 cup at a time, until all the broth is absorbed. Stir constantly.

Then add the green onions, pepperjack cheese, hot sauce, corn and roasted red bell peppers. Cook for about 3 minutes.

I garnished with a bit more pepperjack (You can't haven enough.) and some chives.

Risottos are generally hearty, and this one is for sure. But you can still taste some of the creaminess from the liquids and the cheese. And the rice and roasted pepper add some great flavor, too.

1 comment:

Lo said...

Can't beat risotto when it comes to cool weather food -- and this one seems to make the most of some of the best fresh produce at the market. Love the idea of the sweet corn playing off of the heat of the pepperjack cheese! Perfect.