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 POPPERS
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
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