pepper jack, corn, and roasted red pepper risotto

LOVE this recipe!!  It makes an awesome side dish and can also be served as a full meal (for my hubby I would need to add some meat to it for a complete meal…).  It is super impressive to guests, tastes yummy and gets better as a leftover!  Most definitely a FAVORITE.  Unfortunately, I have had the recipe so long (I cut it out of a magazine in college) that and I don’t have a clue who to credit it to…so sorry!  The page kind of looks like “Southern Living“…

Serves 4, 1 cup servings (but trust me, you’ll want more than 1 cup!)


1 3/4 cups water
2 – 14 1/2 ounce cans vegetable or chicken broth
2 tsp olive oil
1 cup uncooked Arborio or other short grain rice
1 tsp ground cumin
1 tsp ground coriander (optional)
4 garlic cloves, minced (I use frozen ones from Trader Joes)
1 cup thinly sliced green onions
3/4 cup shredded Pepper Jack cheese
1/2 tsp hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers


  1. Combine water and broth in a medium saucepan, bring to a simmer (do not boil).  Keep broth mixture warm over low heat.
  2. Heat oil in a large saucepan over medium-high heat.  Add rice, cumin, coriander (if desired), and garlic, saute 1 minute.  Stir in 1/2 cup broth mixture, cook 2 minutes or until the liquid is absorbed, stir constantly.  Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
  3. Stir in the onions, cheese, hot sauce, corn, and bell peppers, cook 3 minutes or until thoroughly heated.


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