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Jalapeño Cheddar Risotto

Contrary to popular belief, risotto is incredibly easy to make and worth every second of stirring. This Jalapeño Cheddar Risotto is packed with flavor from lime juice, jalapeño pepper, and sharp cheddar cheese.

Head-on view of a soapstone bowl of jalapeño cheddar risotto with chopped chives and lime zest on purple placemat with large serving dish of risotto in background and recipe title on side of image

Dear Monday, I hate to be the one to break the news to you, but nobody likes you. You’re annoying and obnoxious and have a way of always sneaking into my thoughts when I’m trying to do other things, like enjoy my weekend. You think you’re so cool because you’re at the beginning of the week, but you seem to always forget that Sunday is actually the first day in the week. And everyone knows that “first is the worst; second is the best,” is just a made-up jingle meant to make losers feel better. You, my friend, are a loser. You’re always packed with a million meetings and massive to-do lists and a ridiculous amount of catchup from everything I didn’t get to on Friday. The only thing you’re really good for is The Bachelor and Bachelorette, which has been aired on Monday nights for the last 42ish years. Probably because producers know I’ll have a straight-up breakdown every Monday if not for this little joy. Thank you, ABC.

The only other thing that can really save Monday is a really good dinner. I like to serve tacos on Mondays instead of Taco Tuesday for this very reason. But risotto is also a favorite Monday treat. You might be thinking, “Oh hell no; why would I want to stand over a stove making risotto after a long Monday of work?” But if I’ve said it once, I’ve said it a million times; risotto is super easy and, if anything, I find it to be a relaxing dish to make at the end of a long day. This Jalapeño Cheddar Risotto will make your Monday brighter… And give you enough leftovers for the rest of the week.

JALAPEÑO CHEDDAR RISOTTO RECIPE

I made this risotto in my soapstone pot from Uncommon Goods (thank you to the brand for sending these goodies to me!) and I know it sounds silly, but cooking in this pot makes me feel super rustic and way happier than cooking in a regular saucepan. I’m not really sure what it means to “feel rustic,” but I know I like it. Making the risotto is as simple as sautéing onion, jalapeño, and garlic; adding in the risotto and wine/cider, and stirring in chicken or veggie broth, cup by cup. Obviously don’t forget to stir in the sharp cheddar cheese and lime juice at the end!

Collage showing process for making jalapeño cheddar risotto, including onion and jalapeño sautéing, arborio rice added to pot, and risotto cooking with jalapeño and onion.

Yes, you will need to stir the jalapeño cheddar risotto a bit, but just to make sure it doesn’t start sticking to the bottom of the pot. But you don’t have to be a slave to this meal.

Overhead view of large soapstone serving dish of jalapeño risotto with chives on top and gold serving spoon

Though even if you did… I’d say it would be pretty much worth it. Even for a Monday.

Overhead view of soapstone bowl of jalapeño cheddar risotto topped with chopped chives and lime zest on purple placemat with serving dish of risotto in backrgound

I’m always amazed by how creamy risotto is; despite not having any cream or milk in it and really not a lot of cheese. In fact, I usually don’t add 3/4 cups of cheese to my risotto, but since I was calling this recipe cheddar risotto, I figured I needed to do it up. Side note: I used the Farmhouse Reserve Cabot Cheddar, which is pretty much my all-time favorite cheese, aside from Private Stock and Artisan Reserve.

Overhead closeup view of two soapstone bowls of jalapeño cheddar risotto with chopped chives on a purple placemat

While I always think risotto is the perfect winter comfort food, I also love to make a quick pot of it in the summer and bring it to work for lunch all week long. Plus, the lime juice and zest and jalapeño give this the perfect warm weather kick.

And aren’t my little soapstone bowls adorable?? They’re especially great for ice cream, but you can also put the soapstone piece in the oven to keep your food warm without burning your hands. Genius!

Head-on view of a soapstone bowl of jalapeño cheddar risotto with chopped chives and lime zest on purple placemat with large serving dish of risotto in background

OK Monday… If you’re going to mean jalapeño cheddar risotto, I guess I will tolerate you. Though Risotto Mondays doesn’t really have the same ring to it as Taco Tuesday. But that’s OK; I’m still game!

Do you have a perfect Monday night meal?

If you love this risotto recipe, be sure to check out my Blue Cheese Risotto with Kale and my Breakfast Risotto with Bacon and Poached Egg. I also can’t wait to try this Caprese Tomato Risotto from Platings and Pairings!

Jalapeño Cheddar Risotto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Contrary to popular belief, risotto is incredibly easy to make and worth every second of stirring. This Jalapeño Cheddar Risotto is packed with flavor from lime juice, jalapeño pepper, and sharp cheddar cheese.

Course: Entree
Cuisine: American, Eclectic
Keyword: Risotto Recipes, Weeknight Dinner Recipes
Servings: 4 servings
Author: Sues
Ingredients
  • 4 cups chicken or veggie broth
  • 1 Tbsp unsalted butter
  • 1 cup chopped onions
  • 2 Tbsp chopped jalapeño
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine or hard cider
  • 1 tsp chopped lime zest
  • 2 Tbsp lime juice
  • 3/4 cup shredded sharp cheddar cheese
  • Salt and pepper
  • 1 Tbsp chopped chives, for topping if desired
Instructions
  1. Pour chicken or vegetable broth into a saucepan and bring to a boil. Lower to a simmer.
  2. In a separate medium saucepan, heat the butter over medium heat. Add onion, jalapeño, and garlic and cook about 3 minutes, until onion is transparent and garlic is fragrant.

  3. Add the arborio rice and cook for about 2 minutes.
  4. Pour wine or hard cider into the saucepan and cook, stirring until it's absorbed, about 2 minutes.
  5. Add 1 cup of the warmed broth to the rice. Stir and let the rice absorb the stock. Once the broth is absorbed, continue to add more, a cup at a time, stirring and letting it absorb before adding more. You don't have to stir non-stop, but make sure rice doesn't start sticking to the bottom of your saucepan.
  6. Continue with the rest of the broth, or until the rice is nice and tender, but still firm.
  7. When rice is fully cooked, stir in lime zest, lime juice, and sharp cheddar cheese.
  8. Season with salt and pepper to taste before serving and top with chopped chives, if desired.

 

Jalapeño Cheddar Risotto -- Contrary to popular belief, risotto is incredibly easy to make and worth every second of stirring. This Jalapeño Cheddar Risotto is packed with flavor from lime juice, jalapeño pepper, and sharp cheddar cheese | wearenotmartha.com #risotto #jalapeno #cheddar #dinner

13 Responses to "Jalapeño Cheddar Risotto"

  1. Michelle Lahey says:

    I agree 100% that a good dinner can make any Monday better! On Mondays I’m usually trying to be extra healthy, so I love making some sort of grain/bean/veggie salad for dinner.

  2. Alyssa @ My Sequined Life says:

    Oh man! I love risotto. And I’m with you – knowing I have a super delicious meal to eat on Monday makes it (a little bit…) better. Jalapeno cheddar is such a good flavor for risotto!

  3. This sounds incredible! I can’t wait to make it!!!

  4. Gayle @ Pumpkin 'N Spice says:

    Risotto is one of my all-time favorites, though I’ve never had a jalapeno version before. This sounds AMAZING!

  5. Mir says:

    The way you feel about Monday? I’m there on Tuesday and Wednesdays. I HATE those days. Monday at least I still have some post-weekend energy.
    This risotto is so great. I mean, cheddar? Yay!

  6. Karen (Back Road Journal) says:

    I like your idea of giving a Mexican twist to risotto, it sounds great.

  7. Cheyanne @ No Spoon Necessary says:

    Hahahaha! So true, Monday is like the red-headed stepchild of the week. 😉 BUT a delicious dinner can kind of save a Monday… or at least make it a redeeming quality. LOVE risotto and this flavor sounds fab, girlfriend! Jalapeno and cheddar? Yahhhss! I’ll take a vat please! Cheers!

  8. Kristy says:

    Are you kidding me with this?! All my favorite flavors in a creamy risotto…YUM. You’ve outdone yourselves!!

  9. Pam says:

    Great flavors for risotto! It looks and sounds delicious.

  10. Angie@cuisinestudy says:

    Woww…I LOVE this one. So goooooood. I love risotto.

  11. Bianca @ Confessions of a Chocoholic says:

    Love the bowls, and I’m also down for eating risotto year round!

  12. Pamela @ Brooklyn Farm Girl says:

    Jalapeno cheddar anything is my favorite, I just love the flavors all mixed together. This recipe is singing my name!

  13. […] a hot cup of coffee on a weekend morning with my husband is my favorite thing in the world. Since risotto is one of my all-time most-loved meals, I’m thrilled I’ve now found a way to eat it for breakfast. Breakfast Risotto with […]

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