Southern spicy risotto is your new weekend best friend. If you’ve had a long week, and you need to cook for the family, but you do not feel like making a 20-step meal, this creamy risotto is flavorful and impressive, but does not require a multitude of dishes or complicated steps.
Once you have finished chopping and sautéing the vegetables, you can measure out the broth and pretty much finish this dish with one hand tied behind your back (or wrangling kids, or even scrolling through Instagram). But the result is delicious, hearty, and perfectly spicy every time!
Southern Spicy Risotto
4
20 minutes
30 minutes
50 minutes
1 generous glug olive oil
1 small yellow onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
3 ounces button mushrooms, diced
Salt and pepper
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup Arborio rice
½ cup dry white wine
3-4 cups chicken broth
Add the olive oil into a medium saucepan and place over a medium heat.
Add the onion, peppers, mushrooms, and seasonings and sauté for 2 minutes.
Add the rice and stir to coat each grain in the seasoning.
Add the white wine and stir until almost completely evaporated.
Reduce the heat to medium-low and add the first cup of broth the broth.
Once it's reached a simmer, stir regularly until all of the liquid has absorbed. Then repeat with the remaining liquid until the mixture is thick and the rice is chewy but not crunchy.
Season with salt and pepper to taste and serve immediately.
