Creamy Grilled Corn and Poblano Risotto
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!
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!
Notes
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!It’s also 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!