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Jalapeno Popper Risotto
Jalapeno Popper Risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Creamy jalapeno popper risotto featuring Greek yogurt for a flavorful twist on a classic dish.
Ingredients:
  • 4 cups low-sodium vegetable broth
  • 1 (12 ounce) package Arborio rice
  • 1 jalapeno pepper, seeded and diced
  • 0.5 teaspoon vegetable oil
  • 0.5 (7 ounce) container plain Greek yogurt
  • 0.5 cup shredded pepper Jack cheese
Instructions:
  • Bring the vegetable broth to a boil in a pot over medium-high heat, then simmer.
  • In a heavy-bottomed pot over medium heat, toast the rice, flipping it occasionally until golden and fragrant, about 10 minutes. Be careful not to burn it.
  • Transfer the rice from the pot and introduce jalapeno and vegetable oil. Sauté over medium heat until softened, approximately 8 minutes. Combine with toasted rice and mix well to incorporate the jalapeno essence.
  • Gently blend 1/2 cup of warmed broth into the rice until fully absorbed. Gradually stir in additional 1/2 cup increments of broth, ensuring each addition is fully absorbed before adding more, until the rice doubles in size. Fold in Greek yogurt until smooth, adding more broth as needed for an al dente texture.
  • Remove from heat and sprinkle in Pepper Jack cheese, reserving a small amount for garnish. Allow the mixture to rest for approximately 2 minutes for the starches to settle. Divide the mixture evenly among 4 plates and sprinkle the reserved Pepper Jack cheese on top. Serve while hot.

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