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Italians take note—classic Southwest and Mexican ingredients pair beautifully with Arborio rice in this creamy risotto.
Yield:4 servings (1 1/2 cups each) Servings
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1/2 pound smoked chorizo sausage link
2 tablespoons olive or vegetable oil
1 medium red bell pepper, chopped
1/2 cup frozen whole kernel corn
1 1/2 cups Arborio rice
1/2 cup Mexican beer or dry white wine
5 to 6 cups reduced-salt chicken broth, heated
1/2 teaspoon salt
1 small avocado, seeded and chopped
2 tablespoons finely grated cotija cheese
Lime wedges
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