Mexican-inspired Risotto

Ingredients

While the original Italian risotto typically uses Arborio rice and incorporates ingredients like Parmesan cheese and white wine, this Mexican adaptation replaces Arborio rice with long-grain rice and infuses the dish with Mexican flavors such as tomatoes, corn, and spices. We alse have the original recipe for Risotto, so you can check it out.

• 1 cup (185g) long-grain rice 1 cup (185g) long-grain rice
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon (5g) cumin powder 1 teaspoon (5g) cumin powder
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and jalapeno pepper. Sauté until the onion becomes translucent.
2. 2.
   Add the long-grain rice to the pan and stir well to coat the grains with the oil and spices.
3. 3.
   Pour in the tomato puree and stir to combine. Cook for a few minutes until the tomato puree thickens slightly.
4. 4.
   Add the corn kernels, cumin powder, paprika, and chili powder to the pan. Stir well to incorporate the flavors.
5. 5.
   Gradually add the vegetable broth, one cup at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Repeat until all the broth is used and the rice is cooked al dente.
6. 6.
   Season with salt and pepper to taste. Remove from heat and let it rest for a few minutes.
7. 7.
   Serve the Mexican-inspired risotto hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Corn kernels — If using fresh corn, boil it for a few minutes before removing the kernels. If using canned corn, drain and rinse it before adding to the risotto.

Tips & Tricks

• To enhance the Mexican flavors, you can add a squeeze of lime juice before serving.
• For an extra kick of heat, garnish with sliced jalapenos.
• If you prefer a creamier texture, stir in a tablespoon of vegan butter or coconut cream at the end of cooking.
• Experiment with different types of chili powder to adjust the spiciness according to your taste.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Mexican-inspired risotto as a main course accompanied by a fresh green salad or as a side dish alongside grilled chicken or fish.

Presentation advice

For an appealing presentation, sprinkle some fresh cilantro leaves on top of the risotto and serve it in individual bowls or on a large platter.