Tomatillo Risotto Appetizer Recipe


This is my take on a Mexican-inspired risotto flavored with tomatillo. I prepared salsa verde and added it to creamy risotto. I spooned the risotto onto blue tortilla chips and topped them with salsa verde and crumbled queso fresco as a reminder of the flavor.

I recently received a goodie box of a selection of Queso Del Valle and Karoun cheeses. I’m a huge fan of their products and with Cinco De Mayo just around the corner, I’ll be sharing recipes all week using the cheeses. I’m not a master of authentic Mexican cuisine, but I love Mexican ingredients and flavors and use them often in fusion dishes like this one.

1. Info for Tomatillo Risotto Appetizer Recipe

  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Servings: 8
  • Calories: 61

2. Ingredients for Tomatillo Risotto Appetizer Recipe

  • 14 ounces tomatillos, chopped
  • 2 yellow onions, chopped
  • 2 Poblano peppers, roasted, seeded and finely chopped
  • ½ teaspoon granulated sugar
  • 1 sprig oregano
  • ½ teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon red chili powder
  • 5 cloves garlic, finely minced
  • 3 tablespoons olive oil
  • 3 cups Carnaroli rice
  • 6¾ cups vegetable broth, warm
  • 3 ounces queso fresco, crumbled
  • 1 teaspoon black pepper, freshly cracked
  • 6 tablespoons Italian parsley, chopped
  • juice of 1 lime
  • ¼ cup crema Mexicana sour cream
  • 1 teaspoon salt
  • 1 (10-ounce) package blue corn tortilla chips

3. Directions:

  1. Making salsa verde: In a blender, combine ½ 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 ¼ cup vegetable broth for an easy flow and mix until smooth.
  2. 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.
  3. 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.
  4. 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.
  5. When ready to serve, add 3 tablespoons sour cream. Turn off the heat, stir well, then cover and let stand for 5 minutes.
  6. 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.
  7. Bon appétit!

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