Corn and Roasted Poblano Risotto

This risotto brings together sweet summer corn, smoky roasted poblano peppers, creamy arborio rice, and a bright finish of cotija and cilantro for a bold, flavor-packed dish.

Serves 4–6

1 ½ cups arborio rice
2 poblano peppers
2 cups fresh sweet corn kernels (about 3–4 ears)
1 small yellow onion, finely diced
3 cloves garlic, minced
1/2 cup dry white wine (optional)
5–6 cups warm vegetable broth
2 tablespoons olive oil
2 tablespoons butter
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 lime, zested and juiced
1 teaspoon smoked paprika
Salt and pepper to taste
Optional garnish: extra cotija, cilantro, chili flakes, lime wedges

Place poblano peppers directly over a gas flame, under the broiler, or on a hot grill until the skin is blistered and blackened on all sides. Transfer to a bowl and cover for 10 minutes to steam. Peel off the skin, remove seeds, and dice.

Keep vegetable broth warm in a saucepan over low heat.

In a large skillet or heavy-bottom pan, heat olive oil and 1 tablespoon butter over medium heat. Add onion and cook until softened, about 4–5 minutes. Stir in garlic and smoked paprika.

Add arborio rice and stir for 1–2 minutes until lightly toasted.

Pour in white wine and stir until mostly absorbed.

Add warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for about 18–22 minutes.

When the rice is nearly tender, stir in roasted poblano, corn, lime zest, and lime juice.

Remove from heat and stir in remaining butter, cotija cheese, and cilantro. Season with salt and pepper to taste.

Spoon into shallow bowls and garnish with extra cotija, cilantro, a squeeze of lime, and chili flakes if you like a little heat.

Chef Tip:
For extra smoky flavor, grill the corn before cutting it off the cob.