How to Make Jalapeno Popper Risotto - A Step-by-Step Guide

Are you a fan of the spicy and savory flavors of a jalapeno popper? If so, get ready to fall in love with this delicious and indulgent Jalapeno Popper Risotto recipe. This dish takes the classic flavors of a jalapeno popper – the heat of jalapeno, the creaminess of cream cheese, and the crunch of bacon – and combines them with creamy, indulgent risotto. The result is a dish that is both rich and comforting, with just the right amount of heat.

This recipe is perfect for anyone who love...

Read more Snack recipes

Ingredients

  • 4 cups low-sodium vegetable broth
  • 1 (12 ounce) package Arborio rice
  • 1 jalapeno pepper, seeded and diced
  • ½ teaspoon vegetable oil
  • ½ (7 ounce) container plain Greek yogurt
  • ½ cup shredded pepper Jack cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    421 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 23mg
    • Sodium: 318mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 11g
    • Vitamin C: 2mg
    • Calcium: 89mg
    • Iron: 1mg
    • Potassium: 8mg