Risotto alla Tex-Mex

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• arborio rice
  1.5 c
• cilantro
  ¼ unit
• corn
  1 can
• cumin
  2 tsp
• garlic (minced)
  4 clove
• jalapeño (finely chopped)
  2
• olive oil
  2 tbsp
• pepitas
  2 oz
• pepper
• red bell pepper
  2
• salt
• shallot (minced)
  2
• veggie stock concentrate
  2 unit
• water
  3 c

🍳 Cookware

• medium pot
• large bowl
• plastic wrap
• large pan

1. 

   1

   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: 2 unit, garlic: 4 clove (minced), shallot: 2 (minced), jalapeño: 2 (finely chopped)
2. 

   2

   Place red bell pepper 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 .

   red bell pepper: 2
3. 

   3

   Heat olive oil in a large pan over medium heat. Add garlic, shallot, and jalapeño. Cook, tossing, until softened, ⏱️ 5 minutes . Stir in cumin . Season with salt and pepper .

   olive oil: 2 tbsp, cumin: 2 tsp, salt, pepper
4. 

   4

   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, ⏱️ 30 minutes . Season with salt and pepper.

   arborio rice: 1.5 c
5. 

   5

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

   corn: 1 can, cilantro: ¼ unit
6. 

   6

   Once risotto is done cooking, stir in 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: ½ cup, pepitas: 2 oz