cheesy mexican risotto with green chiles Recipe
Cheesy Mexican Risotto with Green Chiles originally from More Than Tofu and Sprouts!
Ingredients
- About 3 cups vegetable broth
- 3 tsp margarine, divided
- 1/3 cup diced onions
- 1 cup small diced red bell pepper
- 1 cup roasted New Mexico green chiles, well drained (We used Bueno Foods frozen New Mexico green chiles, thawed and drained in a sieve, adding any liquid to the above broth. If you have access to fresh fire-roasted green chiles, by all means use them!)
- 1 tsp chopped fresh cilantro
- 1 cup Arborio rice
- 1/3 cup dry white wine
- 1/2 a package Teese Nacho Cheese Sauce
- Salt to taste
- Freshly ground black pepper
- Heat the stock in a saucepan and keep hot over low heat.
- Heat 1 teaspoon margarine over medium heat in a small skillet or frying pan. Add the onion and cook until it turns translucent, about 5 minutes. Add the red peppers and cook until tender crisp. Set aside.
- In a separate pot, melt two teaspoons margarine, add rice, stir, and turn the heat to low. Add the white wine and cook until the wine has reduced by half.
- Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. This is the time-consuming part of making risotto.
- Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. After 15 minutes, add in the red peppers, onion, and drained green chiles. Continue to cook.
- The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes, maybe longer.
- Stir in the Teese Nacho Cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
- Divide the risotto into serving dishes and sprinkle with the chopped cilantro.
