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Jalapeno Risotto With Sonoma Dry Jack Cheese

Natural.Foodie's picture
  Unsalted chicken stock/5 cups canned broth diluted with 2 cups water 7 Cup (112 tbs)
  Unsalted butter 4 Ounce (1 Stick)
  Minced onion 1 Cup (16 tbs)
  Jalapeno peppers 6 Medium, seeded and minced
  Garlic 1 Clove (5 gm), minced
  Arborio rice 1 1⁄2 Cup (24 tbs)
  Grated jack cheese 4 Ounce (1 Cup)

1. In a heavy medium saucepan, bring the stock to a boil over high heat. Remove from the heat and keep warm.
2. In a large heavy saucepan, melt the butter over moderately low heat. Add the onion, jalapenos and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the rice and stir to coat well with butter. Stir in 1 cup of the hot stock and cook, stirring, until the liquid is absorbed, 10 to 12 minutes.
3. Continue to cook the risotto, adding the hot stock, 1/2 cup at a time, and stirring until it is absorbed and the grains are just tender but still firm to the bite, 30 to 40 minutes.
4. Stir 1/3 cup of the cheese into the risotto, cover and let it stand for 3 minutes. Serve on plates and pass the remaining cheese and a pepper mill separately.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Jalapeno
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 792 Calories from Fat 296

% Daily Value*

Total Fat 34 g51.8%

Saturated Fat 20.3 g101.6%

Trans Fat 0 g

Cholesterol 86 mg28.7%

Sodium 319.5 mg13.3%

Total Carbohydrates 100 g33.5%

Dietary Fiber 0.61 g2.5%

Sugars 5.6 g

Protein 15 g30%

Vitamin A 23.5% Vitamin C 16.2%

Calcium 22.8% Iron 5.9%

*Based on a 2000 Calorie diet

Jalapeno Risotto With Sonoma Dry Jack Cheese Recipe