MEXICAN RISOTTO
Steps:
- Roast the poblano peppers under the broiler set on hi for about 10 minutes- 5 minutes per side. When they come out of the oven, cover them with a clean dishtowel and let them sit for a while- at least 5 minutes, but more is ok. Once cool enough to handle, skin each pepper, remove the seeds, and then chop the peppers and keep nearby. Heat the chicken broth in a saucepan. In a saucepan or deep skillet over medium-high heat, add 2-3 tbsp olive oil. Sauté celery, onion, and bay leaf for ~ 10 minutes until softened. Add chopped poblanos, and sauté for 3-4 more minutes. Add rice, and sauté until opaque- about 2 minutes. Add broth by the ladleful until the rice is covered. Increase heat to high, and allow broth/rice/etc to boil, stirring frequently. Add crushed black pepper to taste. As broth level drops below rice, add more by the ladleful. Cook rice at the boil for 15 minutes- rice should still be firm to the bite. Add spinach and cook for about 4 more minutes, stirring frequently the whole time. Take skillet/saucepan off heat. Add butter, parmesan, and queso fresco, and stir vigorously for 30 sec- 1 minute. Serve.
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Husnain Ahmad
[email protected]I'm a vegetarian and I love that this risotto is meat-free. It's a great way to get your daily dose of vegetables.
Daahir Bulaale
[email protected]This risotto was delicious! I would definitely recommend it to anyone who loves Mexican food.
Zohaib Shahid
[email protected]I'm not sure what I did wrong, but my risotto turned out mushy. I think I overcooked the rice.
Erh Hchhfuhf
[email protected]This risotto was a bit bland for my taste. I think I'll add some more spices next time.
Peachy Leachy
[email protected]I'm not a big fan of Mexican food, but I really enjoyed this risotto. The flavors were well-balanced and the rice was cooked perfectly.
Headshot gaming
[email protected]This risotto was so creamy and flavorful. I will definitely be making it again.
Tracy Robbins
[email protected]I love the addition of corn and black beans to this risotto. It gives it a really unique flavor and texture.
Lupita Garcia
[email protected]This Mexican risotto is a great way to change up your dinner routine. It's easy to make and the flavors are amazing.
Denise McMahel
[email protected]I had never made risotto before, but this recipe made it easy. The instructions were clear and the risotto turned out perfect.
Jahanzeb Ali Malik
[email protected]This risotto was a bit too spicy for my taste, but I still enjoyed it. I think I'll try it again with a milder salsa next time.
Aniviah Jojo
[email protected]I'm a big fan of risotto and this Mexican version did not disappoint. The flavors were complex and well-balanced.
Kadeer Khan
[email protected]This was a fun and easy recipe to make. I used a pre-made salsa and it still turned out delicious.
Jara Jaima
[email protected]I followed the recipe exactly and the risotto turned out great! I loved the combination of the Mexican flavors with the creamy risotto.
Budha Magar
[email protected]This Mexican risotto was a hit at my dinner party! The flavors were bold and delicious, and the rice was cooked perfectly. I will definitely be making this again.