Tex Mex Risotto
with Sweet Corn, Jalapeño, and Monterrey Jack
Tex Mex Risotto
Creamy risotto gets a bold Southwestern twist with sweet corn, jalapeño, and melty Monterey Jack for a comforting, zesty dinner with plenty of flavor.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- ½ ounce Cilantro
- 1 unit Corn on the Cob
- 1 teaspoon Cumin
- 2 clove Garlic
- 1 unit Jalapeño
- ½ cup Monterey Jack Cheese
- 1 unit Red Bell Pepper
- 1 unit Shallot
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Olive Oil
PDF
DifficultyHard
Total Time50m
Calories517
Protein16g
Carbs79g
Fat16g
Tags:
Calorie SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the Monterey Jack for a plant-based melting cheese or skip it and finish with extra herbs for richness. If you want less heat, use a mild chile or omit the jalapeño; any sweet pepper can stand in for the bell pepper.
What to serve with it
Serve with a crisp green salad, sliced avocado, or a simple tomato-and-lime side for freshness. Tortilla chips or warm corn tortillas also work well if you want a more filling Tex-Mex spread.
