---
title: Risotto alla Tex-Mex
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tex-mex-risotto-58b9976a99052d06317836b3
servings: 4
prep time: 10 minutes
cook time: 40 minutes
time required: 50 minutes
difficulty: Hard
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
  - Italian
  - Mexican
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Bold Tex-Mex spices blend perfectly with creamy risotto
  - theme: Technique
    text: Broiling the bell pepper adds a wonderful smoky depth
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/risotto-alla-tex-mex.avif"
---
@red bell pepper{1%unit}
@monterey jack cheese{4%oz}
@corn{1%can}
@arborio rice{1%cup}
@cilantro{1%bunch}
@veggie stock concentrate{1%unit}
@garlic{2%cloves}
@shallot{1%unit}
@cumin{1%tsp}
@pepitas{2%tbsp}
@jalapeño{1%unit}
@olive oil{1%tbsp}
@salt{1%pinch}
@pepper{1%pinch}
@water{3%cups}

Wash and dry all produce. Preheat broiler to high. Bring @water{3%cups} and @veggie stock concentrate{1%unit} to a simmer in a #medium pot{} over medium-low heat. Mince or grate @garlic{2%cloves}. Halve, peel, and mince @shallot{1%unit}. Finely chop @jalapeño{1%unit}, removing ribs and seeds if you prefer less heat.

Place @red bell pepper{1%unit} under broiler. Broil, turning occasionally, until skin is blackened all over. Place in a #large bowl{} and cover with plastic wrap. Set aside to steam for at least ~{15%minutes}.

Heat @olive oil{1%tbsp} in a #large pan{} over medium heat. Add garlic, shallot, and jalapeño. Cook, tossing, until softened, ~{4%minutes}. Stir in @cumin{1%tsp}. Season with @salt{1%pinch} and @pepper{1%pinch}.

Add @arborio rice{1%cup} to pan. Cook, stirring, until grains are translucent, ~{2%minutes}. Reduce heat to medium-low. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, ~{25%minutes}. Season with salt and pepper.

While rice cooks, drain half the @corn{1%can} from can. Roughly chop @cilantro{1%bunch}. When red bell pepper is done steaming, peel and discard blackened skin. Halve, core, and remove seeds, then slice into thin strips.

Once risotto is done cooking, stir in red bell pepper, corn, @monterey jack cheese{4%oz}, and half the cilantro. Season with salt and pepper. Divide between plates and sprinkle with @pepitas{2%tbsp} and remaining cilantro.