Risotto Stuffed Poblano Peppers

ACTIVE TIME: 45 MIN. I TOTAL TIME: 90 MIN. I SERVES: 3 – 4

Roasted Corn Risotto

Ingredients:

• 3 tablespoons of butter
• 4 cloves of garlic, minced
• 1 red onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine, I used a buttery Chardonnay
• 1 cup of frozen roasted corn
• 4 – 6 cups of vegetable broth
• 1/2 cup shredded Mexican style cheese blend
• 1/3 cup grated Parmesan
• Salt and pepper

Additional ingredients:

• 3 – 4 large poblano peppers
• Chile lime seasoning, cilantro & cotija, for serving

Instructions:

1. Preheat the oven to 400°.
2. Start by sautéing the diced red onions, roasted corn, and minced garlic with butter over medium heat.
3. When the onions become translucent, add the Arborio rice and continue to sauté on medium-low heat for 5-10 minutes. Stirring frequently.
4. Add the 1/2 cup of white wine and allow most of the liquid to evaporate, continuing to stir frequently.
5. Slowly add the vegetable broth to the rice 1/2 cup at a time – continually stirring and allowing the rice to soak up most of the liquid before adding more. Repeat this step until rice is Al dente and creamy. This will take about 20-25 minutes.
6. To finish the risotto, gently fold in the cheeses and season with salt.
7. While cooking the risotto, prep the poblano peppers by slicing a wedge out of one side and removing all seeds. Drizzle some olive oil in a baking dish and place the prepared peppers inside to be filled.
8. When the risotto is finished, stuff each pepper with as much filling as you can. Place the peppers into the oven to bake for 30-45 minutes or until the peppers are roasted to your liking.
9. Serve with a dash of Chile lime seasoning, crumbled cotija and chopped cilantro.