Craving creamy, zesty flavor? Try this hearty, robust risotto best slow-cooked in your AGA.
1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers
Begin by preheating the AGA large cast iron dish on the boiling plate. Meanwhile, heat the broth and water in a stockpot on the simmering plate.
Sauté the rice, coriander, onion and garlic in the oil until the onion is translucent.
Add the hot broth and water, and bring the dish back to a simmer.
Using oven mitts, place the lid on the dish and transfer to the lower rack of the simmering oven.
Check after 20 to 30 minutes, not stirring, but monitoring the absorption of liquid. Leave in the oven until the rice is tender and creamy but still somewhat firm.
Once the rice is cooked, remove the cast iron dish and add the finishing touches. Stir in the cheese, hot sauce, corn and red bell peppers. Fini!