Tuesday, August 11, 2009

Foodista's Mexican Risotto

Many of you have probably noticed that I'm on a healthy/organic food kick. Last night's dinner incorporated this theme yet again, as I made up my own version of Mexican risotto, incorporating local ingredients from the farmer's market.

This risotto wasn't creamy like an Italian version, it was more like a rice-and-beans dish (without the beans). I put my homemade guacamole on top to liven things up, and to moisten it too--it was a hit with both Dan and me, and we both dug in for seconds. I enjoyed the flavors some more today, as I put the concoction into a sandwich - muy sabroso, I must say!

Foodista's Mexican Risotto (serves 2-3):

1 cup of arborio rice, cooked
2 husks of organic corn, boiled, cooled and then separated from the husks with a knife
1/4 cup of onions, chopped
1 clove of garlic, minced
3 pieces of organic chicken sausage, grilled and sliced into 1/2" pieces (I used a cajun flavor with cilantro)
2 tbs of fresh cilantro, chopped
1 tbs of olive oil
Salt and pepper to taste
Fresh lime juice to taste (I used the juice of 1/2 lime)

Sautee onions and garlic in olive oil for about 5-7 minutes or until golden brown and aromatic. Add to cooked rice and stir gently. Add the corn, chicken sausage, cilantro and lime juice to the rice mixture and season with salt and pepper. Adjust seasoning according to your liking.

Spoon into soup bowls and add more fresh lime juice if you like. Top with homemade guacamole. See my recipe for
guacamole - instead of cutting the avocado into cubes, mash it with a fork until smooth. I added some fresh corn to it, which made it quite delicious. You can also add sour cream on top if you like.

Enjoy with an ice cold Corona. Ahhh....

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