Southwestern Risotto With Corn And Roasted Red Pepper - cooking recipe

Ingredients

1 1/4 cups water
2 (14 1/2 ounce) cans vegetable broth or (14 1/2 ounce) cans chicken broth
1/2 teaspoon salt
2 teaspoons olive oil
1 cup uncooked arborio rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onion
3/4 cup shredded monterey jack cheese (optionally with jalapeno peppers)
1/4 - 1/2 teaspoon hot sauce
2 cups frozen whole kernel corn, defrosted
1/2 cup chopped cilantro
2/3 cup chopped roasted red pepper
additional salt and pepper, if desired

Preparation

Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, and garlic; saute 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total).
Stir in the onions, cheese, hot sauce, corn, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.