Southwestern Risotto

Serves: 6
Total Calories: 859


1/2 cup chopped onion
2 cloves garlic, crushed
2 tablespoons butter or margarine, melted
1 cup medium-grain rice, uncooked
1/2 cup dry white wine
6 cups chicken broth, divided
1/2 cup whipping cream
2 medium tomatoes, seeded and chopped
1 jalapeño pepper, seeded and minced
1/2 cup sliced green onions
1/2 cup grated Parmesan cheese
3 tablespoons minced cilantro
garnish: fresh cilantro sprigs, cubed tomatoes


Cook onion and garlic in butter in a large skillet or saucepan over medium heat, stirring constantly, until tender. Add rice; cook 2–3 minutes, stirring frequently with a wooden spoon. Add wine and cook, uncovered, until liquid is absorbed. Add one cup broth; cook, stirring constantly, over medium-high heat 5 minutes or until broth is absorbed. Add remaining broth, 1 cup at a time, cooking and stirring constantly until each cup is absorbed, 25–30 minutes. (Rice will be tender and have a creamy consistency.)

Stir in whipping cream and next 5 ingredients. Cook 2 minutes. Garnish with cilantro and tomatoes.

Nutritional Facts:

Serves: 6
Total Calories: 859
Calories from Fat: 173

This Southwestern Risotto recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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