Southwest Risotto
Transform your dinner routine with this flavor-packed Southwest Risotto, a bold twist on a classic Italian dish that’s perfect for both weeknight meals and entertaining. This creamy risotto is infused with the vibrant flavors of the Southwest, combining tender Arborio rice with smoky cumin, chili powder, and smoked paprika. A medley of black beans, sweet corn, and juicy diced tomatoes adds heartiness and color, while fresh lime juice and zest bring a zesty kick. Finished with Parmesan cheese and fresh cilantro, this dish harmoniously blends rich creaminess with bright, zesty notes. Ready in just under an hour, this Southwest-inspired comfort food is as easy to make as it is satisfying. Serve it warm and garnish with extra lime and cilantro for a truly unforgettable mealtime experience. Keywords: Southwest risotto recipe, creamy risotto, bold flavors, easy weeknight dinner, vegetarian risotto option.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken or vegetable stock, warmed
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup diced tomatoes, drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
In a large saucepan or skillet, heat the olive oil and butter over medium heat until melted and shimmering.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, stirring frequently, until fragrant.
Add the arborio rice and stir to coat the grains in the oil mixture. Toast the rice for 2 minutes, stirring constantly, until lightly golden.
Pour in the white wine and stir until the liquid is mostly absorbed.
Begin adding the warmed stock, one ladleful (about 1/2 cup) at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 20-25 minutes until the rice is creamy and cooked al dente.
Once the rice is almost done, stir in the black beans, corn, diced tomatoes, cumin, smoked paprika, and chili powder. Cook for an additional 5 minutes to heat through.
Stir in the lime zest, lime juice, grated Parmesan cheese, and fresh cilantro. Season with salt and black pepper to taste.
Remove the risotto from heat and let sit for 2-3 minutes to allow the flavors to meld before serving.
Serve the Southwest Risotto warm, garnished with additional cilantro and a wedge of lime, if desired.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5870 mg | 255% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 32.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2619 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
