Roasted Corn and Poblano Risotto
 
 
This roasted corn and poblano risotto is smoky and savory with bursts of juicy sweet corn in every bite.
Yield: 4-6 servings
Ingredients
  • 2 poblano peppers, seeded and halved
  • 2 tbsp olive oil
  • 1 red onion, diced
  • ½ tsp chipotle chili powder
  • ½ tsp smoked paprika
  • salt, to taste
  • 1 lb arborio rice
  • 1 cup white wine
  • 4-6 cups vegetable broth
  • 4 ears of corn
  • 1 tbsp white wine vinegar or lime juice
  • 8 oz queso fresco, crumbled
Instructions
  1. Heat the broiler on high. Put the poblano halves skin side up on foil-lined baking sheet. Broil for 10-15 minutes or until the skin is burnt. Remove from the oven and wrap in the foil. Allow to sit for 5 minutes, then peel the poblanos and coarsely chop the flesh. Set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion to the pan and cook for 4-5 minutes, or until translucent. Stir in the chipotle chili powder, paprika, a pinch of salt, and the arborio rice. Cook, stirring constantly, for one minute. Stir in the white wine and cook until just evaporated, stirring constantly.
  3. Add the vegetable broth to the pan 1 cup at a time, adding the next cup only after the previous one has evaporated, stirring frequently. Continue to cook this way until the rice is tender.
  4. Stir in the corn kernels, poblanos, vinegar, and queso fresco. Season to taste with salt.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/06/roasted-corn-and-poblano-risotto.html