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 two-pot meal that’s creamy, flavorful, and full of seasonal goodness, this Corn Risotto with Zuchhini and Poblano 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, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 673kcal

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
1 poblano pepper seeded and diced
½ cup half and half
1 cup parmesan cheese freshly grated
2 ears sweet corn left in husk
1 zucchini seeded and diced
1 Summer squash or double the zucchini
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
Finish the Risotto: Stir the remaining butter into the risotto, followed by the diced poblano peppers. Add in the half and half & parmesan cheese and stir until melted.
6 tablespoons butter, 1 poblano pepper, 1 cup parmesan cheese, ½ cup half and half
Stir in zucchini and Summer squash & cook for 1-2 minutes until warmed through.
1 zucchini, 1 Summer squash
Final Touch: Taste and season with a pinch of salt and fresh cracked pepper, and serve immediately.
kosher salt, Fresh cracked pepper

Nutrition