In case you haven’t noticed, I have been on a writing sabbatical for the past few months due to a crazy busy season at work. I couldn’t be happier to be back than with a challenge! Motivated by creativity and deadlines, I bring you this fantastic risotto as part of the Very Vegetarian Recipe Challenge given by Plated and Oxo!
I brainstormed through several different recipe ideas, tested out my favorite two, and this came out on top! (I’ll share the first runner up recipe with you next week!) I am already a fan of risotto since it’s so creamy and comforting. I also love that you can make it healthy. This version is sweet and smoky, packed with protein, and one of the best parts? It’s ready in 30 minutes. That’s a doable dinner!
Okay, I’m not going to lie. This is a marathon 30 minutes where you’re doing something the entire time, but the result of the delicious meal is so worth it!
Risotto is naturally filling so this is a great choice for any easy meal – even for meat eaters since they will hardly notice the absence. I knew it was a winner when my husband snagged it and ate both plates after my photography session!
Roasted Corn + Poblano Risotto Recipe serves 2
4C organic, low sodium vegetable stock
2 ears of corn
2 poblano peppers
1 small white or sweet onion
1/2C Arborio rice
1/2C white cooking wine or any dry white wine
1/2C grated Parmesan cheese plus extra for topping risotto at serving, optional
2 cloves of garlic
2T high heat oil, divided I used safflower oil
Small bunch of fresh cilantro enough to equal 1T chopped cilantro
Pinch of sea salt
Tools that make this easier: (All of these can be found at oxo.com!)
Hand-Held Mandoline Slicer
Silicone Pastry Brush
First, heat the stock in a medium saucepan on high. Once at a boiling point, reduce to low and cover. Meanwhile, heat half the oil on medium in a large skillet and set the oven to broil. While everything is heating, rinse, dry, and use the remaining oil to brush on the poblanos. Sprinkle the salt on top of the oiled peppers.
Place the peppers in a shallow pan on the top rack near the broiler and the corn in a shallow pan on the lower rack. Leave the corn in the silk and husk (I typically cook corn that’s all in it’s husk but this was all I had on hand.) Cooking corn in the oven wrapped in it’s husk keeps it moist and delicious!
The pic is a little blurry due to the heat that was pouring out of the oven, but you get the idea. While the corn and peppers roast, chop the onions. To save time, I used Oxo’s mandoline to slice the onion, then roughly chopped the slices with a chef’s knife.
Sauté the onion in the warm oil for 1 minute, then toast the rice with the garlic for 1 minute. To save time I used a garlic press to get it quickly diced and in the pan.
At this point the rice is ready for the white wine. It sizzles and evaporates quickly so don’t be alarmed if this is your first experience making risotto.
Now the fun part begins! Begin adding the heated stock into the skillet 1 or 2 ladles at a time. The rice slowly absorbs the liquid and must be stirred almost constantly. Once the pan has become dry again, add another ladle or two of liquid.
The peppers are ready when the skin if puffed and slightly charred (about 3-5 minutes.) They deflate as soon they get out of the oven. I roasted three just to have another for future use. Close up the oven with the corn in it and reduce the heat from broil to 450 for 10 more minutes of cook time.
Using tongs, quickly get the peppers to a covered bowl. I used a glass bowl that had it’s own lid, but any bowl and plastic wrap will do the trick, too. You can see here the seal makes things nice and steamy, releasing the skin from the peppers.
Stir the risotto a bit more (and probably add more stock) and get the peppers ready. They should be cool enough to touch after a few moments sweating. I chop off the top and bottom and slice them in half. For me, it’s easiest to scrape the seeds out with a spoon and peel the outside skin off with my fingers.
Keep up with the risotto. Once the corn cooked at 450 for 10 minutes pull them out of the oven and set them aside to cool slightly. Once they have slightly cooled, pull or cut off the husks. One of my favorite tools Oxo sent was the Corn Peeler! It perfectly gets each kernel off the cob without any waste. Not to mention it can slice in both directions so it’s good for a righty or a lefty.
Once the last little bit of liquid is absorbed, serve immediately with an optional extra dusting of Parmesan cheese on top.
This risotto is creamy with a hint of smokiness from the roasted peppers, while having a slight sweet crunch from the roasted corn. It is a perfect way to celebrate fall with a southwestern flair!