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Risotto alla Tex-Mex

with Corn, Bell Pepper, and Pepitas

Risotto alla Tex-Mex

Creamy risotto gets a Tex-Mex twist with sweet corn, crisp bell pepper, and crunchy pepitas for a colorful, comforting dish with a little kick.

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Ingredients

For 2 servings

  • ¾ cup Arborio Rice
  • ¼ unit Cilantro
  • ½ can Corn
  • 1 teaspoon Cumin
  • 2 clove Garlic
  • 1 unit Jalapeño
  • ¼ cup Monterey Jack Cheese
  • 1 ounce Pepitas
  • 1 unit Red Bell Pepper
  • 1 unit Shallot
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 1 tablespoon Olive Oil
  • unit Pepper
  • unit Salt
Risotto alla Tex-Mex
American
PDF
DifficultyHard
Total Time50m
Calories530
Protein16g
Carbs77g
Fat19g
Tags:
VeggieGluten-freeCalorie SmartFiber SmartLow SodiumDietitian WinSpicy
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free or vegan needs, swap the cheese for a plant-based melting alternative or simply leave it off and add extra pepitas for richness. If you want less heat, use mild pepper instead of jalapeño; for nut-free diets, keep the pepitas out and finish with toasted pumpkin seeds if tolerated.

What to serve with it

Serve it with a crisp green salad, lime wedges, or warm tortillas to round out the Tex-Mex flavors. A light tomato salsa or avocado on the side adds freshness and balances the creamy, spicy risotto.

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