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Mexican Green Chili Risotto

Creating a fusion recipe mixing Italian tradition with Mexican flavors and ingredients to develop this Mexican Green Chili Risotto.

Course dinner
Cuisine dinner, Fusion, Gluten free, Italian food, Mexican Food, One Pot Meal
Keyword fusion, gluten free, Italian Food,, Mexican food,, one pot meal, Rice, vegetarian,
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 people
Author Feed Your Soul Too


  • 1 Tbsp Olive Oil
  • 1 Whole Medium yellow onion diced
  • 1/4 Whole Green bell pepper diced
  • 1/4 Whole Red bell pepper diced
  • 2 Whole Jalapenos diced
  • 2 Tsp Ancho chili powder
  • 2 Tsp Adobo seasoning
  • 2 Tsp Cumin
  • 2 Tsp Black pepper
  • 2 Tsp Coriander
  • 2 Cups Arborio rice
  • 5 Ounces Green chilis
  • 1/2 Cup Passata
  • 4 Cups Vegetable or Chicken stock
  • 1/2 Cup Cotija cheese


  1. Begin by heating the oil in a Dutch oven. Add the onions and peppers and cook for 4 - 5 minutes. Next, add the spices and mix well cooking for 1 minute. Add the arborio rice and toast for 2 minutes. Take heated stock and add one cup at a time. Once absorbed, add the next cup of stock. After 3 stocks have been absorbed, add the green chilis. Mix well and then add the passata. SImmer for 2 minutes.

    Check the doneness of the rice, and add more stock if needed. Finish by adding the cotija cheese. Mix well.

    Garnish with cilantro - serve and enjoy!