Creamy Jalapeño Popper-Inspired Risotto

1. 1

   Heat vegetable broth in a pot over medium-high until it boils; lower the heat to keep it at a simmer.

2. 2

   Warm a heavy-bottomed pot over medium heat. Add the rice and start to toast it, turning it so it toasts evenly. Keep going until the rice is golden and fragrant, about 10 minutes. Do not let it burn.

3. 3

   Take the rice out of the pot. Add the jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Return the toasted rice and stir to let it take on the jalapeno flavor.

4. 4

   Stir 1/2 cup of the heated broth into the rice mixture until it is absorbed. Keep adding broth 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice has doubled in size. Add Greek yogurt and mix until melted and blended, adding more broth as needed until the rice is slightly firm.

5. 5

   Turn off the heat and add pepper Jack cheese, reserving 1 to 2 teaspoons for garnish. Let the starches settle for about 2 minutes. Divide evenly among 4 plates. Top with the reserved pepper Jack cheese. Serve hot.

• Calories 447.04 kcal High
• Protein 15.25 g Good Source
• Carbs 73.02 g Moderate
• Total Fat 10.3 g Moderate
• Saturated Fat 5.85 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 34.3 mg Moderate
• Sodium 951.96 mg High
• Fiber 2.48 g Low Source
• Sugar 2.44 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 219.65 mg Moderate
• Iron 3.79 mg Good Source
• Potassium 175.32 mg Low Source
• Vitamin A 36.36 mcg_rae Low Source
• Vitamin C 5.15 mg Low Source
• Vitamin D 0.19 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten