The flavours of southwestern cooking come together with classic Italian risotto in this hearty tex-mex risotto. The fusion of flavours-sweet tomatoes, earthy spices, and fresh beans and corn, in this one-pot meal make for a delicious, bold, flavourful risotto.
Garnish options for this tex-mex risotto are endless. We love adding Greek yogurt and avocado as garnishes to add freshness to the risotto and to balance out the bold flavours.
Unlike traditional risotto for which you need to slowly add broth to the rice as it cooks, this rendition is much easier and requires less attention-simply add the ingredients to the pot all at once and let simmer. However, as with any risotto, you do need to stir it every so often to ensure the rice doesn’t stick to the bottom of the pan.
This risotto is sure to be a crowd-pleaser! It incorporates the flavours of southwestern cuisine in a classic Italian meal. The serving options also vary; enjoy as a main and create other meals with the leftovers, such as a filling in quesadillas or tacos, or as a garnish for homemade nachos.
This risotto tastes even better the following day since the flavours have time to blend together. Store in the fridge in an air-tight container for up to 3 days or in the freezer for up to 3 months.