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Monterey Jack, Corn, and Roasted Red Pepper Risotto
Randy Mayor 2 (14 1/2-ounce) cans vegetable broth 2 teaspoons olive oil 1 cup uncooked Arborio or other short-grain rice 1 teaspoon ground cumin 1 teaspoon ground coriander (optional) 4 garlic cloves, minced 1 cup thinly sliced green onions 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers 1/4 to 1/2 teaspoon hot sauce 2 cups frozen whole-kernel corn 3/4 cup chopped bottled roasted red bell peppers Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat. Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated. Yield: 4 servings (serving size: 1 cup) 
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