[Recipe] Spicy Monterey Jack and Corn Risotto (Lacto Vegetarian)

[Guest guest]

Not your traditional Italian risotto, but extra-yummy. Based on a recipe I found

in Cooking

Light magazine.

 

Typing this recipe made me kind of drooly so I'm going to make it for dinner

tonight!

 

Laurie

 

---------------

 

2 cups water

4 cups vegetable broth

2 tsp. olive oil

1 cup uncooked Arborio rice

1 tsp. ground cumin

4 garlic cloves, minced

1/2 tsp. (or to taste) ground cayenne*

1/2 cup thinly-sliced green onions

3/4 cup (3 ounces) grated Monterey Jack cheese with jalapeno peppers

2 cups frozen whole-kernel corn

1 cup diced unbreaded " chik'n " (such as Quorn tenders)

 

Rinse frozen corn in colander under hot tap water for 30-45 seconds to defrost;

set aside.

 

Combine water and broth in a medium saucepan; bring to a simmer (do not boil).

Keep

broth mixture warm over low heat.

 

Heat oil in large saucepan over medium-high heat. Add rice, cumin, and garlic;

saute 1

minute. Stir in 1/2 cup warm 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

(15-20 minutes

total).

 

Stir in the ground cayenne, green onions, cheese, corn, and " chik'n " ; cook a few

minutes

more until thoroughly heated. Yield: 4 servings (1 cup each).

 

* Note: Original recipe called for 1/2 tsp. hot sauce. I prefer using cayenne

because it adds

heat without adding discernable flavor, but you could use hot sauce instead.

[Guest guest]

> Typing this recipe made me kind of drooly so I'm going to make it for dinner

tonight!

 

How did it turn out????? And does it have a name (the recipe)?? Let us

kknow, otherwise I'll just call it Spicy Risotto or something :=)

 

Best,

 

Pat - who Loves the recipe!

[Guest guest]

>>>I'll just call it Spicy Risotto or something :=)

 

I vote for 'or something' just in case we pile up a plethora of spicy risotto

recipes. Southwestern Risotto? I dunno...

 

greenfury2004 <greenfury2004 wrote:

> Typing this recipe made me kind of drooly so I'm going to make it for dinner

tonight!

 

How did it turn out????? And does it have a name (the recipe)?? Let us

kknow, otherwise I'll just call it Spicy Risotto or something :=)

 

Best,

 

Pat - who Loves the recipe!

 

 

 

 

 

[Guest guest]

You know what? This would be great w/roasted & chopped poblanos instead of

cayenne - more depth of flavor, imo.

 

laurieadrienne wrote:

Not your traditional Italian risotto, but extra-yummy. Based on a recipe I found

in Cooking

Light magazine.

 

Typing this recipe made me kind of drooly so I'm going to make it for dinner

tonight!

 

Laurie

 

---------------

 

2 cups water

4 cups vegetable broth

2 tsp. olive oil

1 cup uncooked Arborio rice

1 tsp. ground cumin

4 garlic cloves, minced

1/2 tsp. (or to taste) ground cayenne*

1/2 cup thinly-sliced green onions

3/4 cup (3 ounces) grated Monterey Jack cheese with jalapeno peppers

2 cups frozen whole-kernel corn

1 cup diced unbreaded " chik'n " (such as Quorn tenders)

 

Rinse frozen corn in colander under hot tap water for 30-45 seconds to defrost;

set aside.

 

Combine water and broth in a medium saucepan; bring to a simmer (do not boil).

Keep

broth mixture warm over low heat.

 

Heat oil in large saucepan over medium-high heat. Add rice, cumin, and garlic;

saute 1

minute. Stir in 1/2 cup warm 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

(15-20 minutes

total).

 

Stir in the ground cayenne, green onions, cheese, corn, and " chik'n " ; cook a few

minutes

more until thoroughly heated. Yield: 4 servings (1 cup each).

 

* Note: Original recipe called for 1/2 tsp. hot sauce. I prefer using cayenne

because it adds

heat without adding discernable flavor, but you could use hot sauce instead.

 

 

 

 

 

[Guest guest]

It turned out great! The vegetable stock I used was a bit weak (new brand) so I

added a

couple of vegetarian bouillon cubes. But it was yummy and made me very happy.

 

I typed the name of the recipe in the subject but didn't include it in the

message body --

sorry about that! I've christened it " Spicy Monterey Jack and Corn Risotto

(Lacto

Vegetarian) " but you can call it any ole thing you like!

 

Laurie

 

 

, " greenfury2004 " <greenfury2004>

wrote:

>

> > Typing this recipe made me kind of drooly so I'm going to make it for dinner

> tonight!

>

> How did it turn out????? And does it have a name (the recipe)?? Let us

> kknow, otherwise I'll just call it Spicy Risotto or something :=)

>

> Best,

>

> Pat - who Loves the recipe!

[Guest guest]

Absolutely, that would be great. The recipe is very flexible and I frequently

throw in

anything that strikes my fancy. But the flavoring is a bit subtle so I don't

usually add

anything that has a really strong flavor of its own (hence using cayenne).

 

The original recipe also suggested adding roasted red bell pepper, but to my

mind bell

pepper flavor is rather dominating so I haven't done that.

 

Laurie

 

, Beth Renzetti <elmothree2000>

wrote:

> You know what? This would be great w/roasted & chopped poblanos instead of

cayenne

- more depth of flavor, imo.

>