Risotto with an unexpected twist. It’s so versatile- you can do just about anything with it! YUM-me! Green Chili Risotto, it’s what is for dinner!
I promise, I’m almost off my Hatch green chili kick! There just have been so many people asking, “what do I do with them”? Well. this is something that I came up with last week for a dinner party. It was kinda a comfort food night and neither mac and cheese nor grilled cheese and tomato soup would cut it. I thought I’d make my go to thing that I love to make- risotto! I love risotto- in fact it it was my very first blog post! So instead of making it more Italian with Parmesan cheese, I decided that it would take on more of a Southwest kick. It has Monterrey Jack cheese instead. OMG, so melty and good. Who knew, risotto is just as good prepared this way. Just a little more decadent and quite honestly, in my book, so much better! Seriously, if you don’t try this, try making the normal risotto with mozzarella or some other melty cheese, it makes it crazy good!
So for everyone who isn’t lucky enough to get the fresh chile that we can get in Colorado. The picture below is an example of what is sold in the freezer section of the grocery store. There may be parts of the country they don’t sell it. You should ask for it. The stores will usually get something for you if you ask. Totally worth it. Bueno Brand is actually very good! I use their product when I run out of the good stuff in my freezer. It keeps the green chile love alive! We all need a little green chile love! Good stuff.
Ok, I know that I am only one of the few people in the world who carries their camera into the grocery with them. I know, total dork.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup onions, diced
- 3-4 cloves of garlic, minced
- 1 1/2 cups of chicken breast, diced small
- 1 red pepper, diced small
- 1 1/2 cups green chili
- 1 cup arborio rice
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 cup Monterrey Jack cheese
- 4 cups of chicken broth
- 1/2 cup white wine
- 1/4 cup fresh cilantro, chopped
- Heat up chicken broth and wine in a separate sauce pan.
- In a large saute pan heat up olive oil and butter over medium heat.
- Add onions, garlic, chicken, red peppers, green chili, salt, pepper, cumin and cayenne and cook until translucent. About 7 minutes. Reduce heat to low.
- Add arborio rice and cook until a “white” dot shows up in the middle of the rice (about 2 minutes).
- Slowly add 1 cup of chicken broth.
- When the liquid is absorbed add another cup.
- Keep doing this until all the liquid is absorbed. It should take about 25 minutes (at high altitude, maybe a little less at sea level).
- When you are down to your last cup of broth add the cheese and adjust seasoning.
- Add fresh cilantro when ready to serve.
So this year has moved so damn fast. Seriously late September and the leaves are changing so quickly that they have already peaked! This happened so soon that I had to make a trip to the mountains on a Wednesday to get my last shot of the beautiful changing of the leaves! Holy cow! I picked the right day. Seventy five degrees (in the mountains) and just a few beautiful clouds! I so lucked out and wanted to share these beautiful sights! If you are in Colorado, get up there soon if you want to experience the spectacular show! I bet it snows soon! UUGH! I said the “S” word. For all my New England friends. Our “Fall” is so different! Our colors are limited to gold and orange but equally as beautiful. Our skies are just bluer! 😉
Beautiful bank of Aspen trees outside of Frisco, Colorado
Huge views of Summit County. Looking towards Keystone. The two twin peaks in the background are Grey’s and Torry’s. Both 14+ thousand foot peaks. I have been up both numerous times. Such fun hiking.
The colors were amazing looking towards Breckenridge. Baldy and Geot mountains are in the background.
I took a hike with my dogs. Walking through an Aspen forest in the fall is truly spectacular!