Open in App
Time
50 min
Level
Advanced
Author
hellofresh

Risotto alla Tex-Mex | with Corn, Bell Pepper, and Pepitas

gluten-free
spicy
veggie
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Preheat broiler to high. Bring 3 cups water and stock concentrate to a simmer in a medium pot over medium-low heat. Mince or grate garlic. Halve, peel, and mince shallot. Finely chop jalapeño, removing ribs and seeds if you prefer less heat.
2
Place bell pepper under broiler. Broil, turning occasionally, until skin is blackened all over. (TIP: Alternatively, hold bell pepper with metal tongs over open flame of a gas stove, turning to blacken.) Place in a large bowl and cover with plastic wrap. Set aside to steam for at least 15 minutes.
3
Heat 1 TBSP olive oil in a large pan over medium heat. Add garlic, shallot, and jalapeño. Cook, tossing, until softened, 4-5 minutes. Stir in cumin. Season with salt and pepper.
4
Add rice to pan. Cook, stirring, until grains are translucent, 1-2 minutes. Reduce heat to medium-low. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes. Season with salt and pepper.
5
While rice cooks, drain half the corn from can (we sent more than needed). Roughly chop cilantro. When bell pepper is done steaming, peel and discard blackened skin. Halve, core, and remove seeds, then slice into thin strips.
6
Once risotto is done cooking, stir in bell pepper, corn, Monterey Jack cheese, and half the cilantro. Season with salt and pepper. Divide between plates and sprinkle with pepitas and remaining cilantro.
Micro nutrients
Total weight
294.97g
Carbs
50.29g
Dietary fiber
5.43g
Sugar
9.39g
Fats
20.02g
Saturated
5.16g
Poly
1.26g
Mono
6.23g
Trans
0.02g
Proteins
13.96g
Calcium
23.76%
Iron
23.02%
Magnesium
27.03%
Vitamin A
110.03%
Vitamin C
299.32%
Vitamin B6
0mg
Vitamin D
0mcg
Vitamin B12
0µg
Sodium
8.62%
Potassium
26.86%
Cholesterol
8.38%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!