Risotto alla Tex-Mex

$Risotto alla Tex-Mex$

Risotto alla Tex-Mex

Name: Risotto alla Tex-Mex with Corn, Bell Pepper, and Pepitas
Total time: 50 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Red Bell Pepper; ¼ cup Monterey Jack Cheese; ½ can Corn; ¾ cup Arborio Rice; ¼ unit Cilantro; 1 unit Veggie Stock Concentrate; 2 clove Garlic; 1 unit Shallot; 1 teaspoon Cumin; 1 ounce Pepitas; 1 unit Jalapeño; 1 tablespoon Olive Oil; unit Salt; unit Pepper

with Corn, Bell Pepper, and Pepitas

Recipe Development TeamPublished on March 03, 2017

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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.

Tags:

Gluten-free

•Spicy

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time50 minutes

Prep Time

DifficultyHard

Ingredients

serving amount

1 unit

Red Bell Pepper

¼ cup

Monterey Jack Cheese

(Contains: Milk)

½ can

Corn

¾ cup

Arborio Rice

¼ unit

Cilantro

1 unit

Veggie Stock Concentrate

2 clove

Garlic

1 unit

Shallot

1 teaspoon

Cumin

1 ounce

Pepitas

1 unit

Jalapeño

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ 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.

Utensils

•Large Bowl

•Plastic Wrap

•Large Pan

Instructions

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.