Poblano Peppers Stuffed with Corn Risotto

After a year of living in Los Angeles, I’m still a little bit confused by the seasons. (Yes, we have seasons here.) I was all settled into a routine of eating apples with my granola and yogurt every morning, and suddenly my CSA started delivering peaches, nectarines, and apricots. I frantically checked the calendar. Had I overslept and missed May and June?

Nope, it’s still May, and I’m already crying over how much zucchini is getting delivered to my apartment. (Please send zucchini recipes my way.) I have to stop saying “knee high by the Fourth of July” because we already have sweet corn too. I will admit, it’s not as good as the Midwestern variety, but it’ll do. Summer seems to be here already, even if the calendar says spring.

And yet, I had a little twinge of sadness the other day when I remembered how delightful spring in Minnesota could be. Those heady days of sunshine and snowmelt, when it feels like everyone, even the earth itself, is letting out a sigh of relief. I would grin like a crazy person at the thought of wearing a skirt or ballet flats. I wanted nothing more than to eat my lunch outside and spend lengthy evenings sitting on the balcony, sipping margaritas.

So for those of you who are scattered throughout the rest of the country, waking up to the delights of springtime, here’s a recipe to enjoy with your balcony margaritas. Kernels of sweet corn are folded into a creamy risotto and then stuffed inside roasted poblano peppers. This recipe is warm enough for those still-cool nights, but the flavors will transport you right into summer, wherever you are.

Poblano Peppers Stuffed with Corn Risotto

Poblano Peppers Stuffed with Corn Risotto

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Poblano Peppers Stuffed with Corn Risotto

  • 8 large poblano peppers
  • 6 cups chicken or vegetable stock
  • 2 Tbs. olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced or pressed
  • 2 cups arborio rice
  • 1/2 cup light beer
  • 1 1/2 cups fresh corn kernels (from about 2 cobs; can also use frozen corn that’s been thawed)
  • 3/4 cups freshly shredded Monterey jack cheese
  • kosher salt
  • freshly ground black pepper
  • 1/4 cup crumbled queso fresco or cotija cheese
  • 3 Tbs. sour cream
  • 1 Tbs. milk
  • 3 Tbs. freshly chopped parsley or cilantro

Roast the peppers: You can do this by cooking them on a baking sheet under a broiler, turning every few minutes, until the skins blister. Or, you can roast the peppers on a gas stove by placing them directly on the burner racks with the flame on medium-high, turning every so often until the skins are blistered. On the stove, it takes about 5 minutes for each pepper, so the broiler method is a bit quicker. Transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside so they can cool slightly.

Heat the stock to a low simmer in a medium saucepan. Turn the heat to low, just to keep the stock warm.

Heat the olive oil in a large saucepan over medium heat until shimmering. Add onion and cook until softened, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the rice and cook for 1-2 minutes. Pour in the beer and scrape up any brown bits on the bottom of the pan. Cook for about another minute, until the beer is mostly absorbed.

Ladle 1 cup of the warm stock into the rice mixture and simmer, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, about 1/2 cup at a time. Stir in the corn with the final 1/2 cup of stock. The total cooking time for the risotto is about 30 minutes, and it will be thick and creamy when done, and the rice should be tender. Stir in the Monterey jack cheese, 1/2 tsp. salt, and a few grinds of black pepper. Taste and adjust the seasoning as desired. Remove from heat.

Preheat oven to 400° F. Uncover the chiles and gently rub off the skins. Carefully slice a lengthwise slit in one side of each chile and pull out the seeds and membranes. Don’t worry about it being perfect, just do the best you can. Stuff each poblano with some of the risotto and arrange in a baking dish. Sprinkle with crumbled queso fresco and bake for 10-15 minutes, until lightly browned on top.

Meanwhile, whisk together sour cream and milk in a small bowl, along with a pinch of salt. Drizzle over the peppers and sprinkle with parsley. Serve immediately.

Source: The Smitten Kitchen Cookbook.