Try this Tomatillo Risotto Appetizer recipe, or contribute your own.
Suggest a better descriptionMaking salsa verde: In a blender, combine 1/2 yellow onion, 1 clove garlic, parsley, sugar, lime juice, the chiles and tomatillos. Season with salt and pepper. Stir well and reserve about 2 tablespoons for garnish. Add 1/4 cup vegetable broth for an easy flow and mix until smooth.
For the risotto:
In a pot, heat the olive oil and cook the rest of the onions and sprig of oregano for 2-3 minutes. Lower the heat and cook for 5 minutes until golden. In the same saucepan, add garlic and cook until fragrant. Add the rice. Make sure the grains of rice are well coated. Add 2 cups of warm broth and 2 ounces queso fresco and 2 tablespoons sour cream cheese and stir frequently.
After bringing the liquid to a boil, lower the heat to medium-low and cook for about 10 minutes. Check the liquid and periodically add 1 cup of warm broth as soon as the liquid has been absorbed. Add the rest of the spices and simmer for another 20 minutes.
Assembly time:
At this point the rice is still al dente. Add 2 cups of the salsa verde. Season with salt and pepper. Stir well. Bring to a boil, then lower the heat and cook for 10-15 minutes.
Check doneness. Add a bit more broth if needed and extend the cooking time by another 5 minutes (if necessary). Adjust seasoning.
When ready to serve, add 3 tablespoons sour cream. Turn off the heat, stir well, then cover and let stand for 5 minutes.
Spread tortilla chips onto a serving platter. Spoon the risotto onto each tortilla chip. Top with the reserved salsa verde. Sprinkle with crumbled queso fresco.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 18 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 469.8mg | 16 % | |
Potassium 254mg | 7 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 61
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