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Tex Mex Risotto

Tex Mex Risotto

with Sweet Corn, Jalapeño, and Monterrey Jack

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For a unique take on Italian risotto, we’re mixing in smoky cumin, sweet corn, and spicy jalapeno for a Southwestern flavor profile. Roasting red peppers over an open flame might sound intimidating, but it’s a surprisingly fun and simple technique. You may never turn to the jarred ones again!

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Cooking difficultyHard
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

¾ cup

Arborio Rice

1 teaspoon

Cumin

½ ounce

Cilantro

2 clove

Garlic

1 unit

Shallot

1 unit

Jalapeño

1 unit

Corn on the Cob

1 unit

Red Bell Pepper

1 unit

Veggie Stock Concentrate

½ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2163.128 kJ
Calories517 kcal
Fat16 g
Saturated Fat0 g
Carbohydrate79 g
Sugar0 g
Dietary Fiber6 g
Protein16 g
Sodium377 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Plastic Wrap
Pot
Pan
Instructionsarrow up iconarrow up icon
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1

Mince or grate the garlic. Halve, peel, and mince the shallot. Finely chop the jalapeño, removing the ribs and seeds if you prefer less heat. Cut the corn kernels off the cob. Chop the cilantro.

2

Roast the red pepper: heat a burner to high. Place the red pepper over the burner’s open flame (or under the broiler if you do not have a gas stove), rotating with tongs, until completely blackened on all sides. Set the red pepper in a large bowl, then cover with plastic wrap to let steam.

3

Meanwhile, bring the stock concentrate and 3 cups water to a simmer in a medium pot.

4

Heat 1 tablespoon oil in a large pan over medium heat. Add the garlic, shallot, and jalapeño to the pan. Cook, tossing, 4-5 minutes, until softened. Season with salt and pepper

5

Add the rice to the pan and cook an additional 1-2 minutes, until the rice is translucent

6

Reduce heat to medium-low add the stock to rice the mixture in 1/4 cup increments, stirring often, until absorbed. Continue adding the stock in ¼ cup increments, stirring often, until rice is al dente, about 25 minutes. Season with salt and pepper.

7

In between stirring, scrape off and discard the charred black skin from the roasted red pepper. Do not rinse the pepper. Halve, core, and thinly slice the roasted red pepper.

8

Once the rice is al dente, stir the red pepper, corn, Monterrey jack, and half and the cilantro into the pan. Season with salt and pepper

9

Serve the risotto sprinkled with the remainingcilantro and enjoy!