Thursday, March 5, 2009

Mexican Risotto

1/2 cup Arborio rice
1/2 onion, finely chopped
1 small jalapeno, finely diced
1 T olive oil
2 T tomato paste
2 cups hot water
1/4 cup white wine
1/4 cup pepper jack cheese, shredded
1/2 tsp chicken bouillon
1/8 tsp cumin

Heat olive oil in small saucepan. Add onion and jalapeno and cook for five minutes. Add rice and white wine. Cook until liquid has been absorbed. Add bouillon and cumin and stir well. Put tomato paste into hot water and stir until blended. Add 1/2 cup of hot water at a time into the rice until all is absorbed. If you need more liquid, plain hot water can be used.When risotto is done, add jack cheese and stir until melted.

1 comment:

Miss Meat and Potatoes said...

What an inventive, delicious way to prepare risotto! I bet this is fantastic. Thanks for sharing!