Risotto alla Tex-Mex

🥘 Ingredients

• arborio rice
  2 c
• cilantro
  2 bunch
• corn
  2 can
• cumin
  2 tsp
• garlic
  4 cloves
• jalapeño
  2 unit
• monterey jack cheese
  8 oz
• olive oil
  2 tbsp
• pepitas
  4 tbsp
• pepper
  2 pinch
• red bell pepper
  2 unit
• salt
  2 pinch
• shallot
  2 unit
• veggie stock concentrate
  2 unit
• water
  6 c

🍳 Cookware

• medium pot
• large bowl
• large pan

1. 

   1

   red bell pepper monterey jack cheese corn arborio rice cilantro veggie stock concentrate garlic shallot cumin pepitas jalapeño olive oil salt pepper water

   red bell pepper: 1 unit, monterey jack cheese: 4 oz, corn: 1 can, arborio rice: 1 c, 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 c
2. 

   2

   Wash and dry all produce. Preheat broiler to high. Bring water and veggie stock concentrate to a simmer in a medium pot over medium-low heat. Mince or grate garlic . Halve, peel, and mince shallot . Finely chop jalapeño , removing ribs and seeds if you prefer less heat.

   water: 3 c, veggie stock concentrate: 1 unit, garlic: 2 cloves, shallot: 1 unit, jalapeño: 1 unit
3. 

   3

   Place red bell pepper 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 .

   red bell pepper: 1 unit
4. 

   4

   Heat olive oil in a large pan over medium heat. Add garlic, shallot, and jalapeño. Cook, tossing, until softened, ⏱️ 4 minutes . Stir in cumin . Season with salt and pepper .

   olive oil: 1 tbsp, cumin: 1 tsp, salt: 1 pinch, pepper: 1 pinch
5. 

   5

   Add arborio rice 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.

   arborio rice: 1 c
6. 

   6

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

   corn: 1 can, cilantro: 1 bunch
7. 7

   Once risotto is done cooking, stir in red bell pepper, corn, monterey jack cheese , and half the cilantro. Season with salt and pepper. Divide between plates and sprinkle with pepitas and remaining cilantro.

   monterey jack cheese: 4 oz, pepitas: 2 tbsp