Southwest Risotto

A spicy taste of the Southwest. Our risottos are our favorite easy weeknight dinner that are impressive enough for entertaining!

Type: Dinner
Servings: 2-4 servings
Kitchen Time: 25 minutes




Shopping List: 

  • K&M Cortina’s Risotto Starter

  • Jalapeño

  • Cherry Tomatoes

  • Cilantro

  • K&M Garlic Parmesan Compound Butter

  • Parmesan Flakes


Chef’s Tip: if you have rubber gloves, now is a great time to use them!

  1. Prepare your jalapeño by trimming off the stem, then turn upside down onto the flat end. Slice four sides off the pepper discarding the seeds and pith. Dice the jalapeño skin.
  2. Slice the tomatoes in half. Freshly trim the very end of the cilantro, and rough chop from leaf to the stem - the most flavorful part!
  3. In a large pan over medium heat, pour 3 Tbsp olive oil. Add jalapeños and cook until tender, about 2 minutes.
  4. Pour the risotto base into a large pan over medium heat and break apart with a wooden spoon. Add ½ cup white wine or water and bring to a simmer.
  5. Cook until the liquid is almost absorbed, then add 1 cup of water. Stir occasionally until the liquid is absorbed and the rice is tender, about 5-10 minutes.
    Chef’s Tip: If you like your risotto more al dente, start with ½ cup of additional water and add more according to your taste.
  6. Remove from heat and stir in the butter. Fold in half the parmesan, tomatoes and cilantro. Adjust seasoning with salt and pepper and garnish with the remaining parmesan flakes.




K&M Cortina’s Risotto Starter (arborio rice, water, onion, butter, garlic), K&M Garlic Parmesan Compound Butter (butter, parmesan cheese, garlic, parsley, sea salt, cayenne pepper).




Written by Kitchen & Market