Mexican risotto - gluten free recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories while maintaining flavor.

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a healthier protein option.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and still provide protein.

corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Canned corn is often cheaper and has a long shelf life.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add arborio rice and toast for 2-3 minutes, stirring frequently.

Pour in chicken broth gradually, one ladle at a time, stirring continuously until absorbed.

Add diced tomato, red bell pepper, and jalapeño after 10 minutes of cooking.

Stir in corn and black beans, cooking for an additional 5-7 minutes.

Season with cumin, salt, and black pepper to taste.

Remove from heat and stir in chopped cilantro and lime juice.

Top with shredded cheddar cheese before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens