Monterey Jack, Corn and Roasted Red Pepper Risotto

Nice little southwestern flavor

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 3⁄4 cups water
• 2 (14 1/2ounce) cans vegetable broth
• 2  teaspoons olive oil
• 1  cup  uncooked arborio rice or 1  cup short-grain rice
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander (optional)
• 4  garlic cloves, minced
• 1  cup  thinly sliced green onion
• 3⁄4 cup  shredded monterey jack pepper cheese
• 1⁄4-1⁄2 teaspoon  hot sauce
• 2  cups frozen whole kernel corn
• 3⁄4 cup  chopped bottled  roasted red pepper

Directions

1. Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, sauté one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.