Southwestern Risotto
Ingredients
1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers
Method
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Begin by preheating the AGA large cast iron dish on the boiling plate. Meanwhile, heat the broth and water in a stockpot on the simmering plate.
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Sauté the rice, coriander, onion and garlic in the oil until the onion is translucent.
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Add the hot broth and water, and bring the dish back to a simmer.
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Using oven mitts, place the lid on the dish and transfer to the lower rack of the simmering oven.
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Check after 20 to 30 minutes, not stirring, but monitoring the absorption of liquid. Leave in the oven until the rice is tender and creamy but still somewhat firm.
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Once the rice is cooked, remove the cast iron dish and add the finishing touches. Stir in the cheese, hot sauce, corn and red bell peppers. Fini!