Risotto With Monterey Jack Corn Roasted Red Pepper Recipes

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MONTEREY JACK, CORN AND ROASTED RED PEPPER RISOTTO



Monterey Jack, Corn and Roasted Red Pepper Risotto image

Make and share this Monterey Jack, Corn and Roasted Red Pepper Risotto recipe from Food.com.

Provided by Dallas Chef WOut Ti

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 3/4 cups water
2 (14 1/2 ounce) 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

Steps:

  • Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
  • 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.

Nutrition Facts : Calories 442.3, Fat 10.5, SaturatedFat 4.7, Cholesterol 18.9, Sodium 494.7, Carbohydrate 78.1, Fiber 6.4, Sugar 0.7, Protein 14.4

PEPPER JACK RISOTTO



Pepper Jack Risotto image

Make and share this Pepper Jack Risotto recipe from Food.com.

Provided by JWU738

Categories     Rice

Time 40m

Yield 2 cups cooked, 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons unsalted butter
1 cup arborio rice
1 medium whole shallot
1/2 cup monterey jack pepper cheese
2 -3 cups chicken stock
salt
pepper

Steps:

  • heat saute pan or skillet of your choice.
  • melt butter and add shallots.
  • add rice to hot skillet and allow to absorb all butter in the pan.
  • add just enough stock to coat the bottom of the pan, about 1/2 cup.
  • slowly add stock after allowing the previous 1/2 cup to be absorbed.
  • finish with cheese when rice has finished cooking to al dente.

Nutrition Facts : Calories 327.6, Fat 11.7, SaturatedFat 6.8, Cholesterol 31.4, Sodium 248.9, Carbohydrate 44.3, Fiber 1.4, Sugar 2, Protein 9.8

ROASTED RED PEPPER RISOTTO



Roasted Red Pepper Risotto image

This is a delicious, authentic, creamy risotto based on a recipe from chef Jackie Cipriano. It is a bit time consuming due to the caramelization of the veggies and the stirring process, but well worth it. If you have dinner guests, they can all take turns stirring for some interactive kitchen fun!

Provided by Tracy K

Categories     Short Grain Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 tablespoon Galliano
1 1/2 cups onions, finely chopped
2 cloves garlic, thinly sliced
1 1/2 large carrots, minced
4 tablespoons unsalted butter
1 1/2 cups arborio rice
3/4 cup dry vermouth
1 (12 ounce) jar roasted red peppers, pureed with enough water to measure 3 cups (can substitute your own roasted peppers)
2 -3 cups chicken stock
2 -3 cups vegetable stock
1 dash vinegar (optional)
2 teaspoons dried oregano
2 teaspoons dried tarragon
1/2-3/4 cup grated parmesan cheese or 1/2-3/4 cup romano cheese

Steps:

  • Using a food processor, process the carrots and garlic together until finely minced.
  • In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
  • Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
  • While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
  • Add butter to caramelized veggies and let melt.
  • Add rice, stirring to coat each grain.
  • Cook 1-2 minutes.
  • Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
  • Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
  • Do not add any additional liquid until the previous liquid has been absorbed!
  • Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
  • You may not need all of the stock mixture, or you may need to supplement with additional stock.
  • Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
  • When the rice is nearly done, add the vinegar.
  • Adjust seasonings and add the oregano and tarragon.
  • When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.

Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.6, Sodium 776.9, Carbohydrate 39.1, Fiber 2.6, Sugar 3.1, Protein 7.4

RED PEPPER RISOTTO



Red Pepper Risotto image

A risotto recipe I found on the web. It was on a healthy eating segment on the NYTimes site, looks good.

Provided by Muddyboots

Categories     Rice

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 -7 cups chicken stock
2 tablespoons olive oil
1/2 cup onion
2 garlic cloves
2 red peppers
salt
pepper
1 1/2 cups arborio rice
1/2 cup white wine
saffron
2 tablespoons parsley
1/2 cup parmesan cheese

Steps:

  • Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
  • When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.

Nutrition Facts : Calories 375.2, Fat 10.2, SaturatedFat 2.9, Cholesterol 14.5, Sodium 474.3, Carbohydrate 53, Fiber 2.4, Sugar 6.3, Protein 13.1

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER



Southwestern Risotto With Corn and Roasted Red Pepper image

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.

Provided by appleydapply

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/4 cups water
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
1/2 teaspoon salt
2 teaspoons olive oil
1 cup uncooked arborio 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 cheese (optionally with jalapeno peppers)
1/4-1/2 teaspoon hot sauce
2 cups frozen whole kernel corn, defrosted
1/2 cup chopped cilantro
2/3 cup chopped roasted red pepper
additional salt and pepper, if desired

Steps:

  • Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
  • 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).
  • 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.

OVEN-BAKED RED PEPPER RISOTTO



Oven-Baked Red Pepper Risotto image

Make and share this Oven-Baked Red Pepper Risotto recipe from Food.com.

Provided by English_Rose

Categories     Short Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon oil
1 onion, chopped
10 ounces risotto rice
1 cup white wine
14 ounces chopped tomatoes
8 ounces roasted red peppers
2 cups vegetable broth
salt and pepper
1 ounce flat leaf parsley, chopped
parmesan cheese, to serve

Steps:

  • Heat the oven to 400°F.
  • Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more.
  • Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
  • Cover and bake in the oven for 25 mins until the rice is tender and creamy.
  • Stir in the remaining broth and parsley.
  • Serve sprinkled with parmesan if you like.

Nutrition Facts : Calories 213.2, Fat 4, SaturatedFat 0.6, Sodium 789, Carbohydrate 31.2, Fiber 2.5, Sugar 4.4, Protein 3.5

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