June 28, 2023 2 min read

Sonora Berry Southwest Risotto
Yield: 6 cups 

Tools: Pressure cooker/Insta-Pot

Download a printable version of the recipe here.

1 cup BSM Sonora Berries
4 cups water

2 cups stock (vegetable or chicken/beef)
2 cups Mexican lager (Modelo used here)
1⁄2 medium yellow onion small diced
1⁄2 medium bell pepper small diced
5 cloves of garlic minced
2 ears of corn
1 can of pinto beans, strained (optional)
1⁄2 tsp paprika
1⁄2 tsp cumin
1⁄4 tsp cayenne pepper (optional)
Salt & black pepper to taste
Olive oil

Garnish (optional):
Queso fresco, crema, lime

In the bowl of a pressure cooker, combine the dry Sonora berries and 4 cups of water. Follow the instructions on your pressure cooker for the multigrain setting. After pressure cooking, strain the berries and set aside.
Preheat oven to roast setting on high. Remove the husks from the corn and cut the kernels off each ear of corn. Place the corn on a sheet tray. Drizzle with olive oil to coat the corn. Place in
oven to roast for about 10 min, checking for caramelization. Remove from the oven and set aside.
In a large deep skillet, drizzle olive oil and sauté the chopped onion, bell pepper, and garlic until translucent. Add in the cooked Sonora berries and toss in the pan for 2 min.

Combine the stock and Mexican lager. With the heat on medium-high, add a cup at a time to the skillet and stir around. Allow the mixture to form a soft boil while stirring periodically. Be sure to scrape the sides and bottom as the starches will release from the Sonora berries. Once the mixture has absorbed most of the liquid, add more liquid, one cup at a time. Continue this process until all of the liquid is absorbed. Add in the beans, corn, and spices. Season to taste.
Serve warm and garnish with queso fresco, crema, and fresh lime.