Southwestern Risotto With Corn And Roasted Red Pepper

• 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

1. Combine water, broth, and salt in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
2. 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).
3. 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.

water, vegetable broth, salt, olive oil, arborio rice, ground cumin, ground coriander, garlic, green onion, shredded monterey jack cheese, hot sauce, kernel corn, cilantro, red pepper, salt

Taken from www.food.com/recipe/southwestern-risotto-with-corn-and-roasted-red-pepper-377561 (may not work)