Southwestern Risotto with Corn and Roasted Red Pepper
Elevate your weeknight dinner game with this Southwestern Risotto with Corn and Roasted Red Pepper, a fusion of Italian comfort and bold Tex-Mex flavors. Creamy Arborio rice is infused with smoky cumin, zesty chili powder, and the brightness of lime, while sweet corn kernels, fire-roasted red peppers, and diced green chiles add layers of texture and vibrant color. This one-pan wonder, enriched with Parmesan cheese and a touch of heavy cream, achieves the perfect balance of rich indulgence and fresh, citrusy flair. Finished with a sprinkle of chopped cilantro, this risotto is ideal for impressing guests or treating yourself to something extraordinary. Ready in just 45 minutes, it’s an irresistible combination of creamy risotto technique and southwestern soulfulness.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 cup Frozen or fresh corn kernels
- 1 cup Roasted red bell peppers, diced
- 1 4-ounce can Canned green chiles, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Grated Parmesan cheese
- 1 medium Lime, zested and juiced
Instructions
Warm the chicken or vegetable stock in a medium saucepan over low heat. Keep it at a gentle simmer throughout the cooking process.
In a large skillet or wide saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and sauté until softened, about 4 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the Arborio rice to the pan and stir for 2-3 minutes, allowing the grains to toast slightly and become coated in the oil and butter mixture.
Pour in 1 ladleful (about 1/2 cup) of the warm stock and stir continuously until the liquid is mostly absorbed.
Continue adding stock, 1 ladleful at a time, stirring constantly, and allowing each addition to absorb before adding the next. This process will take about 20-25 minutes.
After about 15 minutes of cooking, stir in the corn kernels, roasted red peppers, green chiles, cumin, chili powder, salt, and black pepper.
When the risotto is creamy and the rice grains are tender with a slight bite, reduce the heat to low and stir in the remaining tablespoon of butter, heavy cream, Parmesan cheese, lime zest, and lime juice.
Cook for another 2 minutes, stirring gently, until the ingredients are fully incorporated and the risotto is creamy.
Remove the pan from heat and fold in the chopped cilantro. Adjust seasoning with additional salt and pepper if necessary.
Serve the risotto immediately, garnished with extra cilantro or a sprinkle of Parmesan cheese if desired.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 7978 mg | 347% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 34.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1878 mg | 40% | |
*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.
