Monterey Jack, Corn, and Roasted Red Pepper Risotto

INGREDIENTS

• 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