Mexican Risotto

Hello! Today totally felt like Fall, so I whipped up a quick and cozy dinner for our fam. It was so tasty I decided to share it with all of you wonderful people!!

Mexican Risotto

Shopping List:

1 cup Arborio rice

2 quartz chicken stock (not broth, stock)

1 bell pepper (any color) chopped

3-6 (depending on your love for garlic, my hubby loooves it) chopped garlic cloves

1 tablespoon Cumin

2 teaspoon ground Coriander

1 cup frozen corn

1/2-1 cup shredded monterey jack cheese

1 bunch of green onions, chopped

EVOO and salt and pepper

This meal will take you about 30 minutes from start to finish. I know Risotto gets a bad wrap for being difficult, but don't worry, it's super easy!!

In a large stock pot, bring chicken stock up to low simmer (not boiling, just a simmer)

In a separate pan, heat 2 tablespoons of olive oil over medium-high heat, add bell peppers and sauté 6-7 minutes. Add in garlic and cook an additional minute. Stir in rice for another minute.

Add cumin and coriander. Stir.

At this point, take a ladle and add 1 cup of your hot stock to the rice. Stir constantly for a minute or so. As the liquid evaporates, the rice will become super starchy and delicious. Stir pretty often, adding stock every time the majority of the liquid evaporates. You will continue doing this for about 18 minutes. Add stock, wait for it to evaporate and add more. This will cause the risotto to fluff up and look creamy (yes, without using any cream!) Most recipes for tell you to stir continuously, but not this one! You don't need to. Just stir it around every few minutes and you will be golden.

After the rice is tender, stir in frozen corn and continue cooking another 3-4 minutes. Stir in cheese, season with salt and pepper to taste and top with green onions.