One Pot Mexican Risotto
User Reviews
4.6
10 reviews
Excellent
One Pot Mexican Risotto
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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
- 3 tbsp neutral cooking oil generic cooking oil
- 1 onion diced, large
- 1 bell pepper diced
- 2 celery diced, stalks
- 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 diced tomatoes with green chilis canned
- 28 oz vegetable stock
- ¼ tsp salt plus more to taste, sea salt
- ¼ tsp black pepper fresh ground
- ¼ cup green onions diced
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
(59%)
Sodium
1224mg
(51%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 367kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 10g | 59% |
| Sodium | 1224mg | 51% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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