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Tex Mex Risotto

Tex Mex Risotto

with Corn, Red Bell Pepper and Smoked Cheddar Cheese

Veggie
3.4 / 4 Rating
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We're not food purists by any means: we say, if something tastes good, why not run with it? Which is exactly the case in this transcontinental, mixed-up, mashed-up risotto that features some distinctly non-Italian flavors. Jalapeño, corn, and Monterey jack cheese give it a Tex-Mex edge, adding some larger-than-life personality to the extra-creamy grains of rice.

Tags:Spicy
Allergens:Milk/Lait
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

¾ cup

Arborio Rice

160 g

Red Bell Pepper

6 g

Garlic

1 unit

Jalapeño

10 g

Cilantro

2 unit

Vegetable Broth Concentrate

50 g

Shallot

1 tbsp

Mexican Seasoning

⅔ cup

Corn Kernels

½ cup

Smoked Cheddar Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories1028 kcal
Fat22 g
Saturated Fat8 g
Carbohydrate94 g
Sugar8 g
Dietary Fiber6 g
Protein18 g
Cholesterol28 mg
Sodium1059 mg
Utensils
Utensils
Medium Pot
Measuring Cups
Garlic Press
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
InstructionsPDF
Instructions
1

Preheat your broiler to high (to broil the peppers). If you run out of broth before the rice is cooked through, add water (1/2 cup at a time) and continue stirring until it's cooked. In Step 3, use this heat guide to determine what spice level you prefer: 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!

Wash and dry all produce.* In a medium pot, combine 4 1/2 cups water (5 1/2 cups for 4 ppl) and broth concentrates. Cover and bring to a gentle boil over medium heat. Meanwhile, peel, then mince or grate the garlic. Roughly chop the cilantro. Peel and finely chop the shallots into 1/4-inch pieces. Finely chop the jalapeño, removing the seeds for less heat. (NOTE: Wear kitchen gloves when prepping the jalapeño, if desired!)

2

Core, then slice the bell pepper(s) into 1/4-inch slices. On a baking sheet, toss the peppers with half the Mexican seasoning and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in the middle of the oven, stirring halfway through cooking, until golden-brown, 8-10 min.

3

Meanwhile, heat a large non-stick pan over medium heat. Add 1 tbsp oil (dbl for 4 ppl), then the shallots. Cook, stirring occasionally, until softened, 1-2 min. Add the rice, garlic, 2 tbsp jalapeño and remaining Mexican seasoning. Stir to toast the rice slightly, 1 min. (NOTE: Reference the heat guide in the Start Strong.)

4

Add 1 cup broth to the rice. Cook, stirring regularly, until the broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring constantly after each addition until the broth is absorbed.

5

After the last cup of broth has been stirred in and absorbed, the rice should be tender and the texture should be creamy. (The entire process should take 28-30 min.) Stir in the broiled peppers, corn, cheese and half the cilantro. Stir until heated through, 2-3 min. Season with salt and pepper.

6

Divide the risotto between plates. Sprinkle with the remaining cilantro.