Best 7 Southwestern Risotto With Corn And Roasted Red Pepper Recipes

RISOTTO WITH CORN AND ROASTED PEPPERS

Steps:

• 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.
• 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. 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.

OVEN-BAKED RED PEPPER RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more. Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, peppers and 400ml of the stock. Cover and bake in the oven for 25 mins until the rice is tender and creamy.
• Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.

WILD RICE AND ARBORIO RISOTTO WITH CORN AND RED PEPPER

Steps:

• To cook the wild rice, bring 3 1/2 cups of the stock to boil in a medium saucepan. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.
• Put the remaining 2 1/2 cups stock into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Cut the kernels off the cobs and add the cobs to the stock. Cover and simmer 20 minutes. Remove the corncobs from the stock. Taste the stock and make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about 3 minutes. Add the red pepper and continue to cook, stirring often, for another 5 minutes, until tender.
• Add the arborio rice and stir until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the corn kernels and continue to add stock and stir the rice until the rice is tender all the way through but still chewy, about 10 more minutes. Add another ladleful of stock and stir in the wild rice and thyme. Cook for 3 to 5 minutes. Add pepper, taste and adjust seasonings.
• Add another ladleful of stock to the rice. Stir in the Parmesan if using and remove from the heat. Serve right away in wide soup bowls or on plates.

RED PEPPER RISOTTO

Steps:

• Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
• Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
• Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
• When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.

SOUTHWESTERN RISOTTO WITH CORN AND ROASTED RED PEPPER

Steps:

• Combine water, broth, and salt 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, 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, cilantro and red peppers; cook 3 minutes or until thoroughly heated. Taste and add additional salt if needed and black pepper if desired.

SOUTHWESTERN ROASTED CORN SALAD

Steps:

• Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
• Preheat grill for high heat. Remove silks from corn, but leave the husks.
• Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
• Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
• In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

CORN AND ROASTED RED PEPPER SALAD

Steps:

• Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.