Poblano Corn Risotto Recipe
Food Recipes | Christmas | Fall | Fusion | Sides | Thanksgiving
This Poblano Corn Risotto recipe dials up the comfort with some mild poblano heat and slight sweetness from the corn. It’s perfect for adding a side dish twist to any holiday or fall time gathering.
PREP TIME
15 mins
COOK TIME
30 mins
SERVINGS
6-8
Ingredients
- 2 poblano peppers, roasted
- Olive oil
- 2 ears of corn
- 6-8 cups chicken broth
- 1 onion, diced
- 1 head garlic, minced
- 1 cup arborio rice
- 1 Tbsp smoked paprika
- 1/2 Tbsp dried oregano
- Salt
- Pepper
- 1 cup white wine
- 3/4 cup Monterey Jack cheese, shredded
- Fresh parsley, for garnish
- Cotija cheese, for garnish
COOKING INSTRUCTIONS:
Poblano Corn Risotto
- Set oven to high broil. Lightly coat outside of poblano with oil then set on foil-lined tray. Broil for 4-6 minutes per side, or until completely charred. Remove from oven and use foil to loosely tent. Let rest for at least 5 minutes. Remove skin. Then remove seeds and dice.
- Cut kernels from corn cobs and set aside.
- In a medium pot, add cobs and 6 cups of broth and heat over medium-low heat. Do not bring to simmer; just keep warm.
- In a large pan, heat 2 Tbsp olive oil over medium-high heat. Sauté onion until translucent. Add garlic and cook until fragrant. Add rice, corn kernels, paprika, and salt and pepper to taste. Cook for 1-2 minutes. Add wine, bring to a heavy simmer, then reduce by half.
- Working 1/2 cup at a time, add broth to pan and stir continuously until most of broth is absorbed. Keep adding broth until rice is tender and has a creamy consistency. It should not be clumpy.
- Once rice is proper consistency, remove from heat and stir in Monterey Jack cheese. Transfer to serving dish and garnish with fresh parsley and Cotija. Serve immediately.
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