Like me on Facebook

Follow me on Twitter

Instagram

Follow my RSS feed

Follow Me on Pinterest

Subscribe by email

 

Popular Posts

Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

Tasty Kitcehn Member
Foodista Food Blog of the Day Badge

 


« Pike Place Market Food Tour | Main | Roasted Garlic and Sriracha Mac & Cheese »
Thursday
Jul112013

Corn Risotto Stuffed Poblanos

Corn Risotto bStuffed Poblano Peppers

The name says it all, these Corn Risotto Stuffed Poblano Peppers were freaking ridiculously good! Fresh summer corn on the cob is used for the creamy and delicious risotto and the flavors blend perfectly with the poblano pepper.

Mr. KMW and I could not get enough. It was one of those nights, we were really happy we hadn't invited friends over for dinner, this way we got to eat the second helpings ourselves. We swear we love our friends, its just that sometimes him being an only child comes out in the both of us.

I got the recipe from The Smitten Kitchen Cookbook. Remember when I had this on my Christmas list? Well my parents traipsed around the state of New Jersey to get me a signed copy!

And since I have been a longtime fan of Deb over at Smitten Kitchen I gave one to my sister-in-law for Christmas. Now our new favorite pastime when we get together is swapping stories about the mouth drooling recipes we've made out of this cookbook. This one has gotten so much use at our house, the pages are sticking together. No question in my mind you should go get yourself a copy of this cookbook!

Below is the recipe, with a few minor adjustments from the original. 

Ingredients
4 fresh poblano peppers
6 cups chicken broth
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups arborio rice
1/2 cup of beer - -woohoo the extra is for me!
3 cobs of corn, kernels cut off
1 cup monterey jack cheese, shredded
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions
Directly on gas burner or grill, cook pepper, rotating frequently until charred on multiple sides. Set aside.

In medium saucepan, heat chicken broth to a simmer. 

On a different burner, heat a large saucepan over medium heat. Once the saucepan and oil are hot, add the onion and sauté for about 8 minutes. Add the garlic and cook for 30 more seconds, then add the rice, stirring for a minute or two until it becomes lightly toasted. Pour in the beer, scraping the bottom of the pan. Let beer simmer for a minute, or until it has almost disappeared.

Ladle one cup of broth into the rice mixture and simmer until it has been absorbed, stirring frequently. Add the remaining stock, 1/2 a cup at a time, allowing stock to absorb before adding more and stirring frequently. With the final 1/2 cup of stock, add the corn that you cut off the cob. This should make about 30 minutes in total.

Stir in the monterey jack cheese, season with salt and pepper and remove risotto from heat.

Preheat oven to 400 degrees. Cut a slit lengthwise in each chile, remove seeds and membranes and stuff with the corn risotto. Arrange the chiles in a baking dish and bake for 12 to 15 minutes.

Serve and enjoy! 

Reader Comments (2)

This sounds delicious.

Does the corn need to be cooked first, or does it have enough time to cook when adding with the last ladle of broth?

July 13, 2013 | Unregistered CommenterDennis

You don't need to cook the corn first, it has enough time to cook in the last ladle of broth and when it's in the oven.

July 13, 2013 | Registered CommenterCarrie

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
Related Posts Plugin for WordPress, Blogger...