0 from 15 votes
Mexican Risotto with Sweet Corn and Cotija Cheese
This easy brown rice risotto has a Mexican twist with red bell and jalapeño peppers, sweet fresh corn, and cotija cheese melted into every bite. Delicious as a side or as a main course!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 438 kcal
Course:
Main Course
Cuisine:
Italian , Mexican
Ingredients
- 1 cup brown rice
- 3-4 cups chicken stock/broth or vegetable broth
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 small or 1/2 large red bell pepper diced
- 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 ears fresh sweet corn kernels removed (or 2 cups frozen corn)
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 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.
Cup of Yum
Notes
- Brown rice can take a lot of time to cook. To save time, presoak your rice. Cover rice with water and allow to sit in the fridge overnight, for at least 12 hours. When you are ready to use, drain and rinse. You will only need 2-3 cups of chicken or vegetable stock if you do this.
- If the rice is taking a while to cook, cover the risotto in between adding the stock gradually. This will keep the steam inside and make the rice cook faster.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
59g
(20%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Cholesterol
33mg
(11%)
Sodium
1069mg
(45%)
Potassium
574mg
(16%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1419IU
(28%)
Vitamin C
62mg
(69%)
Calcium
217mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 438
% 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.