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Ingredientes
- 6 c. Unsalted chicken stock*
- 1/2 c. Unsalted butter
- 1 c. Onion, chopped
- 6 med Jalapeno peppers, seeded, chopped
- 1 x Clove garlic, chopped
- 1 1/2 c. Arborio rice
- 1 c. Monterey Jack cheese
Direcciones
- * Up to 7 c. Or possibly use 5 c. canned broth diluted with 2 c. water
- 1. In heavy saucepan, bring stock to boil over high heat. Remove from heat and keep hot.
- 2. In large heavy saucepan, heat butter over moderately low heat. Add in onion, jalapenos and garlic and cook, stirring occasionally, till softened, 6 to 8 min. Add in rice and stir to coat well with butter.
- Stir in 1 c. warm stock and cook, stirring, till liquid is absorbed (10 to 12 min).
- 3. Continue to cook risotto; add in warm stock 1/2 c. at a time and stir till absorbed and grains are just tender but still hard to bite, 30 to 40 min.
- 4. Grate cheese. Stir 1/3 c. cheese into risotto. Cover and let stand 3 min. Serve on plates and pass remaining cheese and pepper mill separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 405 | |
| Calories from Fat 192 | 47% |
| Total Fat 21.69g | 27% |
| Saturated Fat 13.48g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 480mg | 20% |
| Potassium 327mg | 9% |
| Total Carbs 41.21g | 11% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.63g | 1% |
| Protein 10.9g | 17% |
