Instant Pot Tex Mex Risotto

Serves 4 to 6. Inspired by a recipe from Hello Fresh.

1 1/2 cups arborio rice

2 red bell peppers

4 cloves garlic

2 jalapenos

1 bunch cilantro

4 1/2 cups vegetable broth

1/2 cup red onion

1 tsp mexican seasoning

2 cups corn

1/2 cup monterey jack cheese

1 tbsp olive oil

pat of butter

• Slice the bell pepper.
• Mince or grate the garlic.
• Finely chop the jalapeño, removing the seeds for less heat.
• Roughly chop the cilantro.
• Grate the cheese.
• Leave frozen corn out at room temp to defrost a bit.

Preheat your broiler to high.

On a baking sheet, toss the peppers with the Mexican seasoning and a drizzle of oil. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown, 8 - 10 min.

Set Instant pot to saute. Add a tablespoon or two of oil, and a dab of butter. Saute the onions in the oil and butter. After onions have started to caramelize, add the rice, garlic, and jalapeño. Stir occasionally until the rice is translucent (1 - 2 min). Deglaze the pan with 1/4 to 1/2 cup of stock, and wait until it has evaporated.

Add the the remaining stock. Set the instant pot to high pressure for 10 minutes.

Play with your dog for 7 minutes.

Once your dog is tired, make a quesadilla for your picky kid who won't even taste risotto because he knows he won't like it.

After 10 minutes, manually release the pressure and add the corn, peppers, cheese and half the cilantro. Stir to combine.

Set the Instant Pot to Keep Warm.

Allow the mixture to heat while you listen to 'Thunder' by Imagine Dragons (3 min, 7 sec).

Divide the risotto between plates. Sprinkle with the remaining cilantro.

Devour.