Creamy and spicy jalapeno popper risotto with a crunchy breadcrumb topping

This jalapeno popper risotto recipe combines the creaminess of traditional risotto with the spice of jalapeno poppers. The dish is finished with a crispy breadcrumb topping for added texture and flavor. Perfect for a cozy night in or special dinner occasion.

Ingredients

• 4 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup white wine
• 4 jalapenos, seeded and diced
• 1/2 cup cream cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons butter

Directions

1. In a saucepan, heat the broth and keep warm over low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the arborio rice to the skillet and cook for 2-3 minutes, stirring constantly.
4. Pour in the white wine and cook until absorbed, stirring occasionally.
5. Begin adding the warm broth a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the diced jalapenos, cream cheese, cheddar cheese, and Parmesan cheese until melted and creamy. Season with salt and pepper.
7. In a small skillet, melt the butter over medium heat. Add the breadcrumbs and toast until golden brown and crispy.
8. Serve the jalapeno popper risotto topped with the toasted breadcrumbs.
9. Enjoy hot!

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