Spicy Mexican Risotto With Ham and Jalapenos

Recipe by GreenFish
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat stock in microwave or on stovetop.
  • Heat olive oil in large sauce pan.
  • Add onions and cook on medium heat for about 2 minutes.
  • Add the risotto rice and stir, cook 1-2 minutes.
  • Add the bell pepper, jalapeno and ham, and cook about 2 minutes.
  • Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.
  • After about 20-25 minutes, the rice should be tender and creamy.
  • Add the cumin and coriander, salt and pepper to taste.
  • Remove from heat and add cheddar cheese.
  • Add a dollop of sour cream to each serving, and enjoy!