One Pot Mexican Risotto

Name: One Pot Mexican Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 serving
Ingredients: 3 tbsp oil; 1 large onion; 1 bell pepper; 2 stalks celery; 3 tsp cumin; 1 tsp cayenne pepper; 2 tsp smoked paprika; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp chili powder; 2 ½ cups arborio rice; ½ cup dry vermouth; 1 can diced tomatoes with green chilis; 28 oz vegetable stock; ¼ tsp sea salt; ¼ tsp fresh ground black pepper; ¼ cup green onions

User Reviews

4.6

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
4
Calories
367 kcal
Course
Side Dish
Cuisine
Mexican

One Pot Mexican Risotto

Nancy Price

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Delicious one pot Mexican risotto combines the flavors of Mexico with the classic Italian creamy arborio rice.

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Ingredients

Servings

3 tbsp oil
1 large onion diced
1 bell pepper diced
2 stalks celery diced
3 tsp cumin
1 tsp cayenne pepper
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 ½ cups arborio rice
½ cup dry vermouth optional
1 can diced tomatoes with green chilis
28 oz vegetable stock
¼ tsp sea salt plus more to taste
¼ tsp fresh ground black pepper
¼ cup green onions diced

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Instructions

Heat a large pan or ceramic dutch oven over high heat.
Add 1 tbsp olive oil.
When oil is shimmery, add diced vegetables.
When vegetables are slightly browned, lower heat to medium-low
Add rice and all the spices, stir well.
Let rice and spices cook just slightly about 2 minutes.
Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
Stir frequently until rice thickens.
Add the diced green chili tomatoes and stir to combine.
Add a ladle's worth more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
When your stock is gone, and the risotto has become thicker, taste a bit of it. Add the salt and pepper, add more after tasting if you prefer.
If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
Grate fresh parmesan cheese over the top and enjoy warm!

Equipments used:

Notes

Add fajita meat, ground beef, chicken, tofu, or any protein you'd like, or consume as-is.
You can use chicken or beef stock in place of vegetable stock if you prefer.

Nutrition Information

Show Details

Serving 1g Calories 367kcal (18%) Carbohydrates 53g (18%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 10g Sodium 1224mg (51%) Fiber 3g (12%) Sugar 5g (10%)