Veggie Enchilada Risotto

Last Updated on November 18, 2025 by Shashi | Published: April 17, 2018

This dish is a delicious fusion of Italian risotto and Mexican enchilada in one flavor-packed, creamy concoction!

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My daughter used to attend a high school that catered to the culturally diverse population around it by hosting an annual International Night. During International Night, parents would set up booths in the cafeteria where they would prep and share their favorite dishes with everyone.

I remember the last International Night I attended with my daughter. I walked around enjoying a plate that held saag paneer, jerk chicken tacos, bakso, mac and cheese, Yorkshire pudding, kimchi tostadas, and a piece of injera.

The unity of culturally diverse flavors is one of my favorite ways of enjoying foods. Just say “Tandoori Chicken Tostadas” or “Jerk Chicken Tacos” and the salivary glands in the back of my mouth ping into action!

Today, keeping with my love for fusion foods, I have this Veggie Enchilada Risotto to share with y’all.

This dish incorporates the unity of the technique behind Italian Risotto with Mexican Red Enchilada Sauce and a light Mexican beer in the ingredient list.

How to make this veggie enchilada risotto

While an uber cold beer pairs so well with this dish, I also used it IN this Veggie Enchilada Risotto. I started off this Veggie Enchilada Risotto by sauteing onion and arborio rice in a pan, much like traditional risotto begins.

Instead of using white wine to deglaze the pan, I used beer. Then, instead of slowly adding in ladles of hot broth to the rice and onion mixture, I used a broth and enchilada mixture and added that in slowly.

At the very end, I added in some sauteed zucchini, red bell pepper, and stirred in some cheddar cheese instead of parmesan as I feel cheddar paired better with the flavors of the beer and the enchilada sauce.

This dish would not only make a tasty side dish at any of your summer get-togethers and parties, it can also be enjoyed as a date night meal. Pair it with some Brussels Sprouts And Crumbles and some Chicken Saltimbocca for an epic meal.

If you love risotto, then why not try this Baked Sundried Tomato Risotto too.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Veggie Enchilada Risotto

4.84 from 6 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Author: Shashi

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This dish is a delicious fusion of Italian risotto and Mexican enchilada in one flavor packed, creamy concoction!

Ingredients

• 3.5 cups chicken or vegetable broth
• 1 cup red enchilada sauce
• 2 + 2 tsp oil
• 1 zucchini diced
• ½ a red bell pepper diced
• 1 small yellow onion or half a large one chopped
• 3 cloves garlic smashed and chopped
• 1 cup arborio rice
• ½ cup Any light beer
• ¼ cup shredded mild cheddar cheese
• Salt and pepper to taste to taste
• Cilantro, avocado, tortilla strips to garnish with. ((optional))

Instructions

• Add the chicken/vegetable broth to a pan along with the enchilada sauce and bring it to a simmer. When it is simmering, turn the stove off.
• In another pan, add 2 tsps oil and the chopped zucchini and red bell pepper and saute about 5 minutes over medium/high heat. Then, spoon this veggie mix into a plate/bowl and set aside.
• Add the other 2 tsps of oil to the pan and also add in the onion. Saute the onion for about 5 minutes and then add in the arborio rice and saute, stirring throughout. When the rice begins to pop, add in the beer to deglaze the pan with.
• Then, add in a ladle of the hot broth and enchilada sauce mixture and stir well. Keep adding ladles of the broth to the rice mixture and stirring often, for the next 11 minutes. After 11 minutes, check the rice for firmness. I kept stirring and adding ladles of the broth/enchilada mix for another 8 minutes (total cooking time 19 minutes, but this will vary depending on the heat of your stove.) Turn off the stove at this point but leave the pan on it.
• Then, stir in the cheddar cheese. Add in the zucchini and red bell pepper. Season with salt and pepper if needed. Garnish with cilantro and serve with avocado, tortilla chips and a cold Sol beer!

Notes

*Nutrition info is only for the Enchilada Risotto and does not include the avocado, tortilla chips and any other toppings.

Nutrition

Calories: 335kcal | Carbohydrates: 48.2g | Protein: 10.6g | Saturated Fat: 2.5g | Cholesterol: 7mg | Sodium: 1118mg | Fiber: 2.9g | Sugar: 3.6g

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