Looking for a gourmet Italian-inspired rice dish to serve for a night-out at home with a few guests in an hour or less? You need to try my Creamy Grilled Corn and Poblano Risotto recipe!
The Best Risotto Meal for Summer Nights
This recipe gives a great feel of one of those summer barbeque nights with the grilled corn, as well as a fine dining experience using an Italian rice dish, risotto. You’ll be showing off your cooking as this is a more easy-to-moderate recipe, compared to the others I’ve shared, but no worries! You got this!
Here is what you’ll need for this delectable meal. Note, this recipe serves about 4-6 people, so even if you’re planning on serving fewer people, don’t worry about having too much, you’ll definitely be craving for seconds (or thirds) with this dish!
Grilled Corn and Poblano Risotto Ingredients
- 6 tbsp butter
- 5 oz diced onions
- 2 diced poblano peppers, seeded (about 6 oz)
- 1 cup arborio rice
- 1 tsp salt
- 5 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup parmesan (2 oz)
- 2 corns on the cob
Directions
First, grill the corn, whole, for about 15 minutes. You’ll want these to be slightly charred, then, when cooled down completely, cut the kernels off. Set this aside for later. Also, for the grilling itself, you can easily do this on your stove top in a frying pan, there’s no need for a big grill! Hence, having a feel of a summer barbeque night like I mentioned earlier, but without all the heavy, bulky equipment!
Next, add the vegetable broth to a medium pot and bring to a low simmer.
Meanwhile, in a large skillet, heat the butter and add the onions. Cook this for about 5 minutes until the onions are somewhat translucent.
Add the peppers, arborio rice and salt in the same large skillet and cook for another 5 minutes. Make sure to stir often so the rice doesn’t burn!
From your medium pot, take 1 cup of the broth and add it to the arborio rice. Simmer on low heat, letting all the liquid evaporate.
Repeat the previous set until all of your broth has been used up and the risotto is cooked. It’s really important to make sure you are cooking on lower heat and mixing often. Risotto loves love, so this is where you really want to show off your patience!
Once the risotto is all cooked, add in the heavy cream, grilled corn, and cheese together.
Finally, mix well, serve, and enjoy!
I hope you find this recipe a fun way to challenge yourself just a bit while cooking, especially if you don’t often do so. I would love to hear your experience with cooking this recipe and let me know your thoughts on the food itself! Feel free to share a comment below or tag me on Instagram using my handle @mysavorycravings, where you can also see more recipes like this and have your mouth watering for more!
Have a great one!
Creamy Grilled Corn and Poblano Risotto
Ingredients
- 6 tsp butter
- 5 oz onions diced
- 2 poblano peppers diced, about 6 oz
- 1 cup arborio rice
- 1 tsp salt
- 5 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup parmesan 2 oz
- 2 corns on the cob
Instructions
- First, grill the corn, whole, for about 15 minutes. You’ll want these to be slightly charred, then, when cooled down completely, cut the kernels off. Set this aside for later.
- Next, add the vegetable broth to a medium pot and bring to a low simmer.
- Meanwhile, in a large skillet, heat the butter and add the onions. Cook this for about 5 minutes until the onions are somewhat translucent.
- Add the peppers, arborio rice and salt in the same large skillet and cook for another 5 minutes. Make sure to stir often so the rice doesn’t burn!
- From your medium pot, take 1 cup of the broth and add it to the arborio rice. Simmer on low heat, letting all the liquid evaporate.
- Repeat the previous set until all of your broth has been used up and the risotto is cooked.
- Once the risotto is all cooked, add in the heavy cream, grilled corn, and cheese together.
- Finally, mix well, serve, and enjoy!