Pepper Jack Risotto


  • 1 large bell pepper, diced
  • 1/2 cup diced onion
  • 1-1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup uncooked arborio rice
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 28-30 ounces vegetable broth
  • 1 can Mexi-corn, drained
  • 8 ounces pepper jack cheese, shredded


  1. In a large stock pot, sauté bell pepper and onion in oil until tender.
  2. Add in the minced garlic and rice, then stir and cook for about 1 minute.
  3. Sprinkle the seasonings over the rice mixture, stir until combined and continue cooking for another couple minutes.
  4. Add approximately 1/2 cup of the broth and stir constantly until the liquid has almost completely absorbed into the rice.
  5. Add remaining broth in ½ cup intervals, stirring very often. Make sure to wait until each addition of liquid is absorbed before adding the next.
  6. Taste the rice for doneness; add more water if needed until rice is completely cooked.
  7. Stir in the corn and cook until heated through.
  8. Add the cheese and stir until it is completely melted.
  9. Serve hot as a side dish, or on its own as a filling Meatless Monday meal.

The recipe I based this delicious risotto off of can be found here.

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