Green Chile Recipe of the Week Green Chile Risotto Note:   We are gearing up for the biggest Denver Chili Fest ever on Sept 19 at the new Lulu's Farm location! Go to DenverChiliFest.com for updates. Enter the Green Chili recipe contest here! $100 1st prize New features: - Champion Chili Dog Costume Contest! Bring your dog (with or without costume) - Cooking demos from our expert chef, Heather Blake - Over $2,000 in prizes will be awarded throughout the day! Details here ---------------------------------------------------------------------------------------------------- This is one of the scrumptious dishes that our expert chef, Heather Blake, will prepare on our Cooking Demo stage at the Denver Chili Fest this Saturday. Along with several mouthwatering recipes, she'll be sharing her tricks of the trade for creating exceptional Southwestern dishes with green chiles. And, yes, she will be giving out samples! A very flavorful, satisfying dish that’s easy to make. This is the kind of dish that I would serve for company, take to a pot luck, or just make when the mood hits. It’s foolproof and elegant at the same time. This recipe was created by Heather; she was inspired to give this classic Italian comfort food a Southwestern flair by using Monterrey Jack instead of Parmesan and adding green chiles. This is how truly memorable dishes are made! Read her own account at her site, RockyMountainCooking.com Here is the link to the recipe Here is the link to print.  Ingredients:  1 tbs butter 2 tbs olive oil 1 cup diced onions 3 - 4 cloves garlic minced 1½ cups of diced chicken breast 1 red pepper diced small 1½ cups diced green chile 1 cup arborio rice 1 tsp pepper 1 tsp ground cumin ½ tsp kosher salt a pinch of cayenne pepper 1 cup Monterrey Jack cheese 4 cups of chicken broth ½ white wine (optional) ¼ cup fresh cilantro chopped Directions: Heat chicken broth and wine in a separate sauce pan. In a large pan heat olive oil and butter over medium heat. Add onions, garlic, chicken, red peppers, green chile, salt, pepper, cumin and cayenne and cook until translucent. About 7 minutes. Add arborio rice and cook until a "white" dot shows up in the middle of the rice (about 2 minutes). Slowly add 1 cup of chicken. When the liquid is absorbed add another cup. Keep doing this until all the liquid is absorbed. It should take about 25 minutes (at high altitude, maybe a little less at sea level). When you are down to your last cup add the cheese and adjust seasoning if you need too! Add fresh cilantro Enjoy! Prep time: 10 minutes Cooking time: 30 minutes Serves: 6 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Have a hot week! Anita 303-316-8002 denvergreenchili@gmail.com

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