Corn Risotto Stuffed Peppers

I like to have at least one good meal on the weekends. The process of making it doesn't have to be complicated but the meal needs to bring comfort. A sense of peace before work gets in the way again.

This meal was a bit of a process but it feed us for three days. Plus I cannot think of a better way to spend an afternoon than messing around in the kitchen with a glass of wine.

You need to roast the peppers. We have an electric stove so I used our broiler, turning the peppers to make sure they were cooking evenly.  While this is taking place you can start the risotto.

The peppers will get done about half way through the risotto cooking time. Once the risotto is a nice creamy consistency you put it all together. And into the oven they go to bake a few more mintues to melt the cheese.

Mr. J had the job of topping the stuffing peppers with the thinned out sour cream and a little but of cilantro. I could hardly keep my hands off them waiting for him to finish.

Corn Risotto Stuffed Peppers

by Emily Morris, From the Smitten Kitchen Cookbook

Prep Time: 25 minutes

Cook Time: 45 minutes

Keywords: bake entree Mexican

6043640

Ingredients (serves 6)

• 8 large poblanos
• 6 c chicken or veggie broth
• 2 T olive oil
• 1 small onion, finely chopped
• 1 garlic glove
• 2 c arborio (risotto) rice
• 1/2 c beer, preferably light or medium in color
• 1 1/2 c corn, frozen or fresh
• 3/4 c grated Monterey Jack cheese
• 1/2 t salt
• ground pepper to taste
• 1/4 c crumbled queso fresco

Instructions

For the Peppers

Lay the peppers on a cooking sheet side by side.

Broil them for 10 minutes until nicely charred.

Remove from oven and cover with aluminum foil.

For the Risotto

In a medium saucepan, heat the stock to a low simmer.

On a separate burner, heat a larger saucepan over medium heat. Once the saucepan is hot, add oil and heat through. Then add onion and saute until soft. Add garlic and cook for a few minutes.

Add the rice to the pot and stir it a minute or two. Pour in beer and let summer for roughly a minute.

Ladle 1 c of warm stock into rice mixture and simmer until absorbed.

Add remaining stock, 1/2 c at a time, allowing stock to absorb before adding more stirring often.

Along with the final addition of the stock, add the corn. By now, the risotto should be creamy and tender.

Stir in the cheese, salt, and black pepper. Remove from heat.

Putting it all together

Preheat oven to 400 degrees. Remove aluminum foil from the cooking sheet. If you do not like the skins, gently rub off.

Cut a slit lengthwise in each pepper and remove seeds.

Fill each with risotto through the slit. Arrange them tightly in a baking dish, sprinkling the crumbled cheese between them.

Bake for 10-15 minutes.

While baking, whisk together the sour cream mixed with milk and salt. Once the peppers have cooked, drizzle the mixture over each one. Garnish with chives or scallions.

Powered by Recipage