Easy Creamy Corn & Zucchini Risotto with Poblano Peppers Recipe

2 bowls of corn and zucchini and summer squash risotto and a red and white napkin

Easy Creamy Corn & Zucchini Risotto with Poblano Peppers Recipe

If you’re looking for a one-pot meal that’s creamy, flavorful, and full of seasonal goodness, this Corn Risotto with Poblanos is it. Sweet corn adds a pop of freshness, while diced poblano peppers bring a subtle, earthy flavor and just enough medium heat to keep things interesting.

Course dinner

Cuisine Italian

Keyword corn, easy dinner, poblano peppers, risotto

Prep Time 10

Cook Time 25

Servings

Calories 687kcal

Equipment

Cutting board
Sharp knife
pot
large frying pan
Wooden spoon
Cheese grater

Ingredients

32 ounces vegetable stock
6 tablespoons butter divided
2 tablespoons olive oil
1 medium onion diced
4 cloves garlic or roasted garlic chopped into a paste
1 ¼ cups arborio rice
⅓ cup white wine
2 ears sweet corn left in husk
1 tablespoon canola oil
2 teaspoons ancho chili powder
1 poblano pepper seeded and diced
1 cup parmesan cheese freshly grated
1 zucchini seeded and diced
1 Summer squash
¼ cup half and half
kosher salt
Fresh cracked pepper

Instructions

Warm the Stock: In a medium saucepan, heat the chicken stock (or vegetable broth) to a low simmer.
32 ounces vegetable stock
Build the Base: In a large skillet, melt 2 tablespoons of butter with the olive oil. Add the diced shallot or onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for an additional 1–2 minutes. Add the arborio rice and toast for 2 minutes, stirring often, until lightly golden.
6 tablespoons butter, 2 tablespoons olive oil, 1 medium onion, 4 cloves garlic or roasted garlic, 1 ¼ cups arborio rice
Deglaze the Pan: Pour in the white wine, scraping the bottom of the pan. Cook until the wine is nearly absorbed.
⅓ cup white wine
Cook the Risotto: Begin adding the warm stock one cup of broth at a time. Stir frequently, letting the rice absorb most of the liquid before adding the next cup. Continue for 10–15 minutes, until the rice mixture is creamy and the grains are just al dente.
32 ounces vegetable stock
Cook the Corn: Microwave the corn in the husk for 3 minutes. Let it rest for 5–7 minutes, then peel off the husk and silk. Slice the fresh corn kernels from the cob and set aside. (Fun fact: microwaving in the husk steams the corn perfectly while making it easier to shuck!)
2 ears sweet corn
Heat the canola oil in a separate skillet and toss in the corn. Sprinkle with half of the ancho powder and stir. Continue cooking the corn for 5 minutes, or until it is golden brown. Sprinkle the remaining ancho powder, stir, and return it to the bowl. Cover the bowl with foil and set aside.
Finish the Risotto: Stir the remaining butter into the risotto, followed by the diced poblano peppers and corn kernels. Cook for 2–3 minutes over medium-low heat until warmed through. Add parmesan cheese and stir until melted.
2 ears sweet corn, 1 poblano pepper, 1 cup parmesan cheese
Stir in zucchini and Summer squash & cook for 1-2 minutes until warmed through.
1 zucchini, 1 Summer squash
Final Touch: Stir in the half and half, season with a pinch of salt and fresh cracked pepper, and serve immediately.
¼ cup half and half, Fresh cracked pepper, kosher salt

Nutrition