HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRisotto Alla Tex Mex
Risotto alla Tex-Mex

Risotto alla Tex-Mex

with Corn, Bell Pepper, and Pepitas

Read more

We’re not food purists by any means: we say, if something tastes good, why not run with it? Which is exactly the case in this transcontinental, mixed-up, mashed-up risotto that features some distinctly non-Italian flavors. Jalapeño, corn, and Monterey jack cheese give it a Texan edge, adding some larger-than-life personality to the extra-creamy grains of rice.


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

Total Time50 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Bell Pepper

¼ cup

Monterey Jack Cheese


½ can


¾ cup

Arborio Rice

¼ unit


1 unit

Veggie Stock Concentrate

2 clove


1 unit


1 teaspoon


1 ounce


1 unit


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber6 g
Protein16 g
Cholesterol10 mg
Sodium290 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Plastic Wrap
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat broiler to high. Bring 3 cups water and stock concentrate to a simmer in a medium pot over medium-low heat. Mince or grate garlic. Halve, peel, and mince shallot. Finely chop jalapeño, removing ribs and seeds if you prefer less heat.


Place bell pepper under broiler. Broil, turning occasionally, until skin is blackened all over. (TIP: Alternatively, hold bell pepper with metal tongs over open flame of a gas stove, turning to blacken.) Place in a large bowl and cover with plastic wrap. Set aside to steam for at least 15 minutes.


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


Add rice to pan. Cook, stirring, until grains are translucent, 1-2 minutes. Reduce heat to medium-low. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes. Season with salt and pepper.


While rice cooks, drain half the corn from can (we sent more than needed). Roughly chop cilantro. When bell pepper is done steaming, peel and discard blackened skin. Halve, core, and remove seeds, then slice into thin strips.


Once risotto is done cooking, stir in bell pepper, corn, Monterey Jack cheese, and half the cilantro. Season with salt and pepper. Divide between plates and sprinkle with pepitas and remaining cilantro.