Monterey Jack, Corn, and Roasted Red Pepper Risotto

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1 3/4  cups  water
• 2  (14 1/2-ounce) cans vegetable broth
• 2  teaspoons  olive oil
• 1  cup  uncooked Arborio or other short-grain rice
• 1  teaspoon  ground cumin
• 1  teaspoon  ground coriander (optional)
• 4  garlic cloves, minced
• 1  cup  thinly sliced green onions
• 3/4  cup  (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
• 1/4  to 1/2 teaspoon hot sauce
• 2  cups  frozen whole-kernel corn
• 3/4  cup  chopped bottled roasted red bell peppers

Preparation

Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring 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). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.

Nutritional Information

Calories:

383 (24% from fat)

Fat:

10.4g (sat 4.6g,mono 3.9g,poly 0.9g)

Protein:

12g

Carbohydrate:

63.3g

Fiber:

3.8g

Cholesterol:

17mg

Iron:

3.6mg

Sodium:

583mg

Calcium:

198mg