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Jalapeno risotto is an excellent recipe.

Jalapeno Risotto

It might not be 100% Italian BUT it does exist!
4.75 from 8 votes
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Course: Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 280kcal
Author: Guido Pedrelli

Ingredients

  • 1/4 pound dry jack cheese grated
  • 6 cups lightly salted chicken broth
  • 1 stick unsalted butter
  • 1 cup finely chopped yellow onions
  • 6 medium jalapenos stems, ribs and seeds removed, finely diced
  • 1 garlic clove peeled and minced
  • 1 1/2 cups arborio rice

Instructions

  • In a medium saucepan, bring the broth to a simmer.
  • In a large heavy saucepan over low heat, melt the butter.
  • Stir in the onions, jalapenos and garlic and cook, stirring once or twice, for 5 minutes.
  • Add the rice, stir to coat well with butter, and cook 2 minutes.
  • Stir in 1 cup of the hot broth. Cook, stirring frequently, until the rice absorbs almost all the broth, about 5 minutes. Continue adding broth 1 cup at a time and stirring often between additions, until the rice has absorbed most of the broth and is tender and creamy, about 30 minutes total.
  • Stir 1/3 cup of the grated cheese into the risotto, cover, and let stand 1 minute.
  • Divide the risotto evenly between 6 plates and serve immediately, passing the remaining cheese and a peppermill at the table.
Calories: 280kcal | Carbohydrates: 45g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 964mg | Potassium: 325mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 35.6mg | Calcium: 163mg | Iron: 2.8mg
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