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    You are in: Home / Recipes / Southwestern Risotto With Corn and Roasted Red Pepper Recipe
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    Southwestern Risotto With Corn and Roasted Red Pepper

    Southwestern Risotto With Corn and Roasted Red Pepper. Photo by Karen Elizabeth

    1/2 Photos of Southwestern Risotto With Corn and Roasted Red Pepper

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    appleydapply's Note:

    A wonderful side dish for anything grilled - chicken, steaks, sausages or fish. Or, to make this the main course, you can add grilled chicken directly to the dish.

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    Units: US | Metric


    1. 1
      Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
    2. 2
      Heat oil in a large saucepan over medium-high heat. Add rice, cumin, 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).
    3. 3
      Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

    Ratings & Reviews:

    • on November 15, 2009


      This was wonderful - I loved every mouthful as did the children and there is barely a rice grain left in the pot. It was easy to do and my only alteration was to double the red peppers as I had them to use up. Made for Everyday is a Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2009


      Very much enjoyed, colourful and lots of flavour, with lots of great crunchy veggies!! I didn't use the jalapeno peppers, altho I'm sure they would be good, and I only had one small red pepper, so I used a green one as well. I also didn't add extra salt and pepper, for our tastes this was fine without. I love risotto and often make creamy ones, this was a very good change and a lot more healthy! For vegetarians (and anyone really!), this is an excellent meal in itself. Easy to prepare, this made a great mid-week supper, thank you appleydappley!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Southwestern Risotto With Corn and Roasted Red Pepper

    Serving Size: 1 (382 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.2
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 4.5 g
    Cholesterol 18.8 mg
    Sodium 742.4 mg
    Total Carbohydrate 60.8 g
    Dietary Fiber 4.4 g
    Sugars 0.7 g
    Protein 11.8 g

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