Corn Risotto Stuffed Poblanos
Thursday, July 11, 2013
Carrie in Dinner, Vegetable

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. 

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

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! 

Article originally appeared on Kiss My Whisk (
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