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 or other short-grain rice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (optional)
• 4 garlic cloves, minced
• 1 cup thinly sliced green onions
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
• 1/4 to 1/2 teaspoon hot sauce
• 2 cups frozen whole-kernel corn
• 3/4 cup chopped bottled roasted red bell peppers

1. Combine water and broth 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, coriander (if desired), 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, and bell peppers; cook 3 minutes or until thoroughly heated.

water, vegetable broth, olive oil, rice, ground cumin, ground coriander, garlic, green onions, shredded monterey jack cheese, hot sauce, corn, red bell peppers

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