Easy-Stir Corn and Pepper Risotto

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each salt and pepper
  • 1 cup arborio or other short grain rice
  • 2 1/2 cups vegetable stock heated
  • 2 cups frozen corn kernels
  • 1/2 cup diced roasted red pepper
  • 1/2 cup diced sweet green pepper
  • 1/2 teaspoon hot pepper sauce
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 cup shaved Parmesan cheese

Method

In large saucepan, heat oil over medium heat; fry onion, garlic, oregano, salt and pepper until softened, about 4 minutes.

Add rice; stir to coat. Add stock, corn, red pepper and hot pepper sauce; bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Cover and simmer until rice is creamy and slightly firm to the bite, 10 minutes. Stir in Monterey Jack and parsley.

Garnish with Parmesan.

Nutritional facts <b>Per serving:</b> about

  • Sodium 866 mg
  • Protein 16 g
  • Calories 447.0
  • Total fat 15 g
  • Cholesterol 30 mg
  • Saturated fat 7 g
  • Total carbohydrate 61 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 29.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 78.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy-Stir Corn and Pepper Risotto

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