Monterey Jack, Corn And Roasted Red Pepper Risotto

• 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

1. Combine the water and broth in a medium saucepan bringing to a simmer (not full boil). Keep warm over low heat.
2. 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.

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

Taken from www.food.com/recipe/monterey-jack-corn-and-roasted-red-pepper-risotto-519509 (may not work)