---
title: Risotto alla Tex-Mex
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tex-mex-risotto-58b9976a99052d06317836b3
prep time: 20 minutes
cook time: 30 minutes
time required: 50 minutes
difficulty: hard
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
nutrition:
  calories: 530
  protein: 16
  fat: 19
  saturated fat: 5
  carbohydrates: 77
  sugar: 8
  fiber: 6
  cholesterol: 10
  sodium: 290
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/risotto-alla-tex-mex.avif"
---
Wash and dry all produce. Preheat broiler to high. Bring @water{3%cup} and @veggie stock concentrate{2%unit} to a simmer in a #medium pot{} over medium-low heat. Mince or grate @garlic{4%clove}(minced). Halve, peel, and mince @shallot{2}(minced). Finely chop @jalapeño{2}(finely chopped), removing ribs and seeds if you prefer less heat.

Place @red bell pepper{2} under broiler. Broil, turning occasionally, until skin is blackened all over. (TIP: Alternatively, hold bell pepper with metal tongs over open flame of a gas stove, turning to blacken.) Place in a #large bowl{} and cover with #plastic wrap{}. Set aside to steam for at least ~{15%minutes}.

Heat @olive oil{2%tbsp} in a #large pan{} over medium heat. Add garlic, shallot, and jalapeño. Cook, tossing, until softened, ~{5%minutes}. Stir in @cumin{2%tsp}. Season with @salt{} and @pepper{}.

Add @arborio rice{1.5%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, ~{30%minutes}. Season with salt and pepper.

While rice cooks, drain half the @corn{1%can} from can (we sent more than needed). Roughly chop @cilantro{¼%unit}. When 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 bell pepper, corn, @Monterey Jack cheese{½%cup}, and half the cilantro. Season with salt and pepper. Divide between plates and sprinkle with @pepitas{2%oz} and remaining cilantro.