Risotto with Corn, Roasted Peppers, and Pepper Jack Cheese

Preheat the broiler in your oven. Rest the bell pepper on a cookie sheet lined with foil. Place the cookie sheet under the broiler. Be sure to watch it closely! Turn and roast the pepper until all sides are blackened. Remove the pepper from the oven and place in a bowl. Cover the bowl with a plate so that the pepper can steam. Once it has cooled you can easily peel off the blackened skin and remove the stem and seeds. Chop into bite sized pieces and set aside until ready to use.

In a large saucepan bring the water and broth to a slight simmer, and keep warm over low heat.

In a large skillet over medium heat, heat the olive oil. Then add the rice, cumin, coriander and garlic. Sauté for 2-4 minutes, stirring often. Using a ladle, add approximately ½ cup of the hot broth to the rice. Stir constantly until the liquid has almost completely absorbed into the rice. Add remaining broth in ½ cup intervals, stirring very often. Make sure you wait until each portion of liquid is absorbed before adding the next. Taste the rice for doneness; you may need to add more water if it is not completely cooked by the time you’ve used all of your broth.

Stir in the chopped roasted pepper, green onions, grated cheese, hot sauce and corn until heated through.

Adapted by Lindsay at Perfecting the Pairing from Cooking Light.