If you are tired of same old, same old risotto recipes and hankering for something South-of-the-border but without all the fat of typical Tex-Mex cuisine, do I have a surprise for you: cilantro risotto.
- 1 cup arborio rice
- 1 bunch cilantro, minced
- 1/2 white onion, sliced
- 1 clove garlic, finely chopped
- 1 serrano pepper, chopped (seeds included)
- 2 Tbsp olive oil
- 1/2 cup parmesan, shredded
- salt and freshly ground pepper to taste
- 1 carton free range chicken broth, warmed
Heat olive oil over medium high heat, add thinly sliced onions and chopped garlic, and cook until onion is translucent but not browned. Add serrano pepper and washed rice, and stir to coat with oil. Add salt and pepper and just enough chicken broth to cover the rice. Bring to a boil, and cook uncovered on medium heat, adding chicken broth as necessary and stirring occasionally. When rice is almost done, mix in chopped cilantro, and season with more salt and pepper if needed. Stir and cook just long enough for cilantro to wilt. Add parmesan cheese, turn off the heat, and stir. Cover the skillet and let sit for 5 minutes before serving for cheese to melt.
Risotto can be served on its own, or combined with your choice of meat, beans, or even salsa and chips. Ole!