JALAPENO POPPER RISOTTO
All the deliciousness of a jalapeno popper in a risotto made with Greek yogurt to keep it wholesome and creamy. Toasting the rice without oil gives it a lovely flavor and texture, keeping it more wholesome than other risotti that contain butter. This has become a favorite at our house. Leftovers make wonderful arancini.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
- Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
- Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
- Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
- Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 73.8 g, Cholesterol 23.3 mg, Fat 8.4 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 4.3 g, Sodium 317.7 mg, Sugar 2.1 g
JALAPENO POPPER DIP
Here's a fantastic way to deliver all that blazing jalapeno popper taste without the work. Whenever I bring this jalapeno popper dip recipe to a party, I'm always asked for the recipe. Serve with corn chips, tortilla chips or butter crackers. -Jennifer Wilke, Collinsville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.
Nutrition Facts : Calories 245 calories, Fat 24g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 322mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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