One Pot Mexican Risotto

4.60 from 5 votes
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This one pot Mexican risotto gives this traditional Italian classic a run for its money in flavor, it makes a punchy delicious spice laced dinner!

spicy risotto with vegetables in a dutch oven
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Does your family LOVE spanish rice like our family does? Or tacos? We’re big mexican food fans in this house- it’s the one cuisine my kids won’t ever turn down. They also LOVE rich, thick and creamy risotto… so I decided to mix up some of our favorite flavors and make this delicious One Pot Mexican Risotto!

one pot mexican risotto- just 40 minutes and it feeds 6! Our family loves this meal!

Yes, I know that risotto is Italian, and not a cuisine native to Mexico. Yes, I am lumping green chili, cumin, and other taco seasonings as being mexican food when there are so many more flavors intertwined into delicious delicacies from south of the border. But this meal will make you care about none of that- it is a delicious combination of smoky, slightly spicy flavors that mix wonderfully with delicious vegetables- like a thick, creamy version of Spanish Rice- mixed with a bit of taco seasonings.

While I made this as a meatless base, you could add fajita meat, chicken, ground beef, seafood… pretty much anything you like in a taco, burrito or fajita. You could also add beans (which my daughter wanted and thought was perfect as an addition.)

Other Delicious Dinners

If you’re looking for some other delicious risotto recipes, please check out some of the other variations I have made right here on Sweet C’s Designs- my one pot chicken risotto, antipasto risotto, jambalaya risotto, and butternut squash risotto.

Mexican Risotto Recipe

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mexican risotto- delicious easy to make and so good!

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One Pot Mexican Risotto with Spoon.

One Pot Mexican Risotto

Delicious one pot Mexican risotto combines the flavors of Mexico with the classic Italian creamy arborio rice.
Course Rice
Cuisine Mexican
Keyword arborio rice, italian, Italian fusion, Mexican fusion, risotto, vegetarian dishes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 367kcal
Author Courtney ODell


  • 3 tbsp oil
  • 1 large onion diced
  • 1 bell pepper diced
  • 2 stalks celery diced
  • 3 tsp cumin
  • 1 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 2 ½ cups arborio rice
  • ½ cup dry vermouth optional
  • 1 can diced tomatoes with green chilis
  • 28 oz vegetable stock
  • ¼ tsp sea salt plus more to taste
  • ¼ tsp fresh ground black pepper
  • ¼ cup green onions diced


  • Heat a large pan or ceramic dutch oven over high heat.
  • Add 1 tbsp olive oil.
  • When oil is shimmery, add diced vegetables.
  • When vegetables are slightly browned, lower heat to medium-low
  • Add rice and all the spices, stir well.
  • Let rice and spices cook just slightly about 2 minutes.
  • Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
  • Stir frequently until rice thickens.
  • Add the diced green chili tomatoes and stir to combine.
  • Add a ladle's worth more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
  • When your stock is gone, and the risotto has become thicker, taste a bit of it. Add the salt and pepper, add more after tasting if you prefer.
  • If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
  • Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
  • When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
  • Grate fresh parmesan cheese over the top and enjoy warm!


Add fajita meat, ground beef, chicken, tofu, or any protein you'd like, or consume as-is.
You can use chicken or beef stock in place of vegetable stock if you prefer.


Serving: 1g | Calories: 367kcal | Carbohydrates: 53g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 1224mg | Fiber: 3g | Sugar: 5g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.60 from 5 votes (5 ratings without comment)

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Recipe Rating


  1. caringmom007 says:

    This looks so yummy and easy to make. I may try this over the weekends for my guest, love your blog!

  2. Bismah says:

    This looks so delicious! I would like to try this as it looks like a healthy and wholesome dish! I would also have mine without adding meat though I am sure it would be tasty either way.

  3. Erin S. says:

    I love this! Looks so good. Going to have to try this one out.