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Monterey Jack, Corn, And Roasted Red Pepper Risotto

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1 3/4 cups water

2 (14 1/2-ounce) cans vegetable broth

2 teaspoons olive oil

1 cup uncooked Arborio or other short-grain rice

1 teaspoon ground cumin

1 teaspoon ground coriander (optional)

4 garlic cloves, minced

1 cup thinly sliced green onions

3/4 cup (3 ounces) shredded monterey jack cheese with jalapeño peppers

1/4 to 1/2 teaspoon hot sauce

2 cups frozen whole-kernel corn

3/4 cup chopped bottled roasted red bell peppers

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