Main Dishescountryliving
Risotto with Corn and Roasted Peppers
Decidedly southwestern flavors and colors punctuate this creamy, easy-to-make rice dish. (Adapted from Lorna Sass' Complete Vegetarian Kitchen.)
👥 4 Servings👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
In 4- or 6-quart cooker, heat oil over medium heat. Add onion, garlic, and cumin, sauté for ⏱️ 1 minute. Stir in rice, thoroughly coating it with oil.
2
Stir in corn, 3 1/2 cups of stock, and the salt. Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook ⏱️ 5 minutes. Reduce pressure using quick-release method (see "Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.
3
3. Because rice will continue to absorb liquid at this point, risotto should be slightly soupy, if necessary, stir in more stock. Stir in sweet peppers, cilantro, and black pepper. Cook over medium heat, stirring constantly, until rice is al dente (tender but chewy) and ingredients are thoroughly heated -- about ⏱️ 5 minutes. Transfer to serving dish and garnish with parsley, if desired. Serve immediately in shallow soup bowls. Note: To roast peppers, set them on grate covering gas burner, turn flame to high and heat peppers, turning often, until completely blackened. (Or split peppers and place, skin side up, on baking sheet under broiler until blackened.) Place peppers in paper bag, close tightly, and let steam ⏱️ 15 minutes. Remove peppers from bag and peel off skin, occasionally dipping in bowl of water to wash. Quarter peppers and remove seeds.
ground black pepper
Nutrition Facts
calories
500 calories
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