Mexican Risotto with Sweet Corn and Cotija Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
438 kcal
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Course
Main Course
Mexican Risotto with Sweet Corn and Cotija Cheese
Description
This Mexican Risotto starts by warming chicken or vegetable stock separately. Onion, red bell pepper, and jalapeño are sautéed in olive oil until softened and lightly browned, providing a flavorful base. Brown rice is added and coated with seasoning including kosher salt, black pepper, and cayenne for controlled spiciness. The stock is added gradually in portions, allowing the rice to absorb moisture and flavors slowly while cooking to tenderness.
Sweet corn kernels are stirred in partway through cooking to add bursts of natural sweetness and texture contrast. When the rice is tender yet chewy, fresh cilantro and crumbled cotija cheese are stirred in to infuse herbaceous and creamy notes. The cheese melts partially, creating a cohesive risotto with a slight spicy edge and fresh flavor from vegetables and herbs.
This dish can be garnished with additional cilantro and cotija cheese and serves as a flavorful side or main dish with balanced spice, sweetness, and creamy texture. It suits those who enjoy risotto variations with a Southwestern flavor twist.
Pre-soaking brown rice overnight cuts down on cooking time and stock needed. Covering the pot between stock additions retains steam for faster cooking. Consistent taste-testing ensures optimal rice tenderness without overcooking. Adjust spice levels by varying cayenne and jalapeño seeds according to preference.
Ingredients
- 1 cup brown rice
- 3-4 cups chicken stock or vegetable broth, or broth
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, medium
- 1 red bell pepper diced, small or 1/2 large
- 1 jalapeno pepper seeded and diced (leave seeds in for extra spicy risotto)
- kosher salt to taste
- black pepper to taste
- 1/8-1/4 teaspoon cayenne pepper depending on how spicy you want it
- 2 sweet corn kernels removed (or 2 cups frozen corn, ears, fresh
- 1/4 cup cilantro chopped, plus more for garnish, fresh
- 1 cup cotija cheese crumbled, plus more for garnish
Instructions
- Simmer chicken stock on low to warm up in a small pot on the stovetop.
- In a large pot or dutch oven, sauté the onion, red bell pepper, and jalapeño pepper in the olive oil over medium-high heat until browned and softened (about 5 minutes).
- Add the rice, salt and pepper, and cayenne pepper. Stir to coat.
- Add 1/2 cup of the stock, stir, and allow all of the liquid to be absorbed.
- Once the liquid is absorbed, add 1/2 cup more of the stock. Keep repeating this process until the rice is almost cooked through (You'll need to taste-test this a lot. Tough life, I know).
- When the rice is almost cooked, add the sweet corn kernels and continue as you were with adding the stock gradually.
- When the rice is completely cooked, turn off the heat and stir in the cilantro and cheese until completely melted.
- Serve with extra cilantro and cheese, if desired.
Notes
- Presoak brown rice in water in the refrigerator overnight (at least 12 hours) to reduce cooking time and broth usage.
- Cover the risotto between adding broth to trap steam and help the rice cook faster and evenly.
- Test for rice tenderness often to prevent overcooking the grains.
- The nutrition info does not include added salt or optional ingredients; adjust salt and other seasonings to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 1069mg | 45% |
| Potassium | 574mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1419IU | 28% |
| Vitamin C | 62mg | 69% |
| Calcium | 217mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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