Latin American Style Risotto

Ingredients

While the original Italian risotto is typically made with Arborio rice and flavored with ingredients like Parmesan cheese and white wine, this Latin American adaptation incorporates Latin American spices and ingredients such as chili peppers, cilantro, and lime juice. The result is a risotto that is infused with the bold and zesty flavors of Latin American cuisine. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) frozen corn kernels 1 cup (150g) frozen corn kernels
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot. Keep it warm on low heat.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. 3.
   Add the Arborio rice to the skillet and stir to coat the grains with the oil. Cook for 1-2 minutes, until the rice is slightly toasted.
4. 4.
   Stir in the jalapeno pepper, red bell pepper, frozen corn kernels, ground cumin, paprika, and chili powder. Cook for another 2-3 minutes, until the vegetables are slightly softened.
5. 5.
   Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20-25 minutes.
6. 6.
   Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
7. 7.
   Remove the skillet from heat and let the risotto rest for a few minutes. The rice will continue to absorb the liquid and become creamy.
8. 8.
   Serve the Latin American Style Risotto hot, garnished with fresh chopped cilantro.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its creamy texture and ability to absorb flavors.
• Coconut milk — Shake the can of coconut milk well before using to ensure it is well mixed.
• Lime juice — Freshly squeezed lime juice adds a bright and tangy flavor to the risotto.

Tips & Tricks

• To make the risotto even creamier, stir in a tablespoon of butter at the end.
• Customize the spice level by adjusting the amount of jalapeno pepper and chili powder.
• For added protein, stir in cooked black beans or grilled chicken before serving.
• Experiment with different vegetables such as diced tomatoes or sautéed zucchini.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by rolling them in breadcrumbs and frying until golden brown.

Serving advice

Serve the Latin American Style Risotto as a main dish accompanied by a fresh green salad or as a side dish alongside grilled meats or seafood. Garnish with additional chopped cilantro for a burst of freshness.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or cookie cutter. Carefully remove the mold and drizzle a swirl of coconut milk on top. Sprinkle with chopped cilantro and serve with a lime wedge on the side.