Black Bean & Corn Risotto with Pepper Jack Cheese

I have mentioned my love of risotto before — mainly here and here — and I’m sure there will be more references in the future too. But, this is one of my favorite risotto recipes, once again from the book, The Best 125 Meatless Main Dishes. I add sliced avocado to the top and substitute cilantro for the parsley in the original recipe but it’s pretty much as written. Oh and I like to use stock (chicken or veggie) instead of water but other than that it’s exactly like in the book!

Yeah, I probably use a bit more cheese too…and sometimes, I throw a roasted and diced jalapeno in there too. Okay, so it’s closely-based on the recipe in the book, The Best 125 Meatless Main Dishes.

Black Bean & Corn Risotto with Pepper Jack Cheese:
1 can black beans, rinsed & drained
3 1/2 cups simmering stock (chicken, turkey or vegetable)
1/2 cup tomato juice
1 tbsp canola oil
3 cloves garlic, minced
1 tbsp dried oregano
2 tsp ground cumin
2 tsp chili powder
1 cup Arborio rice
1/2 cup amber ale (Ropewalk Amber Ale is good for cookin’ and drinkin’)
1 1/2 cups corn kernels (fresh or frozen)
1/2 cup fresh cilantro, minced
1 cup pepper jack cheese, shredded

Garnishes:
Avocado, sliced
Corn tortillas, warmed up and cut into wedges
Diced, roasted jalapenos for the more adventurous

Make a broth by stirring together the tomato juice and stock in a large pot. Bring to a boil, then keep at a simmer. Heat oil in a heavy bottomed sauce pan over medium heat. Sauté the onion, garlic and spices for 2-3 minutes, then add rice and coat with spices and oil. Add beer and stir gently until liquid is absorbed. Drink the rest of the beer while making dinner. Stir in the corn and add stock/broth mixture by 1/2 cupfuls, stirring and waiting until liquid is absorbed to add more tomatoey stock. Add beans with last 1/2 cup of broth.

Heat one corn tortilla for each serving of risotto. In a dry pan, blister each side. Cut into wedges.

Stir in cheese and cilantro and spoon into bowls. Fan avocado slices on top and serve with warm corn tortilla wedges.

This meal was so very good. It’s —
1. Creamy
2. Mexicany
3. Cheesey
4. A bit spicey

I love risotto. I don’t even mind all of the stirring! And you can relax after eating your wonderful risotto dinner by watching Season 2 Scrubs dvds or perhaps an Arrested Development.