Monterey Jack, Corn And Roasted Red Pepper Risotto - cooking recipe

Ingredients

1 3/4 cups water
2 (14 1/2 ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked arborio rice or 1 cup short-grain 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 pepper cheese
1/4 - 1/2 teaspoon hot sauce
2 cups frozen whole kernel corn
3/4 cup chopped bottled roasted red pepper

Preparation

Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
Heat oil in a large saucepan over medium high heat. Add rice, cumin and coriander and garlic, saute one minute. Stri in 1/2 cup broth and cook until liquid is nearly absorbed, stirring constantly. Do this until done (about 20 minutes). Stir in onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes until thoroughly heated.