Mole Verde Risotto with Roasted Corn and Zucchini

A creamy and flavorful risotto infused with the vibrant flavors of mole verde, complemented by sweet roasted corn and tender zucchini. A delicious Mexican-Italian fusion dish.

Prep Time

20 minutes

Total Time

60 minutes

Calories

520 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.71/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1.5cupsArborio rice

£1.20

6cupsVegetable broth(Low sodium)

£1.50

0.5cupMole verde paste(Store-bought or homemade)

£2.50

2earsYellow corn(Husked)

£1.00

1mediumZucchini(Diced)

£0.80

0.5mediumWhite onion(Finely chopped)

£0.20

2clovesGarlic(Minced)

£0.10

0.5cupDry white wine(Optional)

£1.00

2tablespoonsButter(Salted or unsalted)

£0.25

2tablespoonsOlive oil

£0.15

0.3cupQueso fresco(Crumbled, for garnish)

£1.75

2tablespoonsCilantro(Chopped, for garnish)

£0.40

to tasteSalt

to tasteBlack pepper

Total Cost

£10.85

£2.71 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Place the husked corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until lightly browned and kernels are tender. Let cool slightly, then cut the kernels off the cob.
2.
In a large pot or Dutch oven, heat the vegetable broth over medium heat and keep it simmering.
3.
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly, until the edges become translucent.
5.
If using, pour in the white wine and cook, stirring, until it's absorbed by the rice, about 2 minutes.
6.
Begin adding the simmering vegetable broth to the rice, one ladleful at a time (about 1 cup). Stir frequently and allow the rice to absorb the broth before adding the next ladleful. Repeat this process for about 20-25 minutes, or until the rice is creamy and al dente.
7.
In the last 5 minutes of cooking time, stir in the mole verde paste, roasted corn, and diced zucchini. Cook until the zucchini is tender-crisp and the mole verde is fully incorporated and heated through.
8.
Stir in the remaining 1 tablespoon of butter to add richness and shine to the risotto. Season with salt and pepper to taste.
9.
Serve the Mole Verde Risotto hot, garnished with crumbled queso fresco and chopped cilantro.

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My Notes

Nutrition Information

Nutrition per serving (350g)

520 kcal / 2175 kJ

Carbs

68g

26% of RDA

Fat

20g

29% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Use high-quality mole verde paste for the best flavor. If making your own, ensure all ingredients are fresh and properly blended.

Don't overcrowd the skillet when cooking the onion and garlic, or they will steam instead of brown.

Stir the risotto frequently to ensure even cooking and prevent sticking.

Adjust the amount of mole verde paste to your taste preference. Start with a smaller amount and add more if desired.

For a spicier risotto, add a pinch of cayenne pepper or a dash of hot sauce along with the mole verde.

The risotto should be creamy and slightly loose. If it's too thick, add a little more broth. If it's too thin, continue cooking for a few more minutes to allow the rice to absorb more liquid.

Cooking Equipment

Oven

Large pot or Dutch oven

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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