This post may contain affiliate links. Please read my disclosure policy.

Grilled Corn and Mushroom Risotto | Life, Love, and Good Food

You just can’t even imagine how excited we are at our house for grilling season! Seriously, now that the weather is cooperating, we’ll be grilling everything from steaks, chicken, burgers, sausages, veggies, pizza…and risotto?  Well, sort of.  Grilled Corn and Mushroom Risotto starts with grilling fresh corn, mushrooms, and poblano chile peppers to create this creamy and hearty one-dish meal.

A close up of corn on the cob and poblano peppers on a gas grill

First, grill the vegetables on direct medium heat for about 10 minutes, or until the poblano chili pepper is blackened and blistered and the rest of the veggies are lightly charred and tender.

A bowl of grilled poblano peppers covered with plastic wrap

I place my grilled peppers in a bowl covered with plastic wrap straight off the grill to cool. This helps the skins to release easier.A skillet on a stove, with Grilled Corn and Mushroom Risotto

Cool and chop the veggies, then you’re ready to cook the risotto. Simmer a hot pot of chicken broth and add to sautéed onions and rice one cup at a time. Slowly cooking the rice creates the dish’s distinctive creamy texture.

Grilled Corn and Mushroom Risotto | Life, Love, and Good Food

Grilled Corn and Mushroom Risotto | Life, Love, and Good Food

Grilled Corn and Mushroom Risotto

Corn and Mushroom Risotto. Veggies on the grill are the secret to this hearty, creamy risotto.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Vegetables & Sides
Cuisine American
Servings 6 servings
Calories 250 kcal


  • 8 oz. button mushrooms
  • 1 large poblano chile pepper
  • 3 ears fresh sweet corn husked
  • 1 medium onion cut crosswise into 1/2-inch slices
  • 5 cups low-sodium chicken broth
  • 2 tablespoons butter
  • 1 cup Arborio rice
  • 1/2 teaspoon salt
  • 1 cup grated chile-jack cheese
  • 1/2 cup crumbled feta cheese
  • extra virgin olive oil


  • Heat grill to medium. Lightly brush vegetables (mushrooms, onion, poblano pepper, and corn) with olive oil. Grill over direct medium heat, turning occasionally and with lid closed, about 8-10 minutes, or until the poblano chile pepper is blackened and blistered all over and the vegetables are tender.
  • Remove vegetables from the grill to cool; place the chile in a bowl and cover with plastic wrap to make removing skin easier.
  • Coarsely chop the onion and place in a separate bowl. Chop mushrooms and cut corn from cob. Scrape skin from chile, remove the seeds and stem, and dice.
  • In a large saucepan, heat the chicken broth until it simmers. Keep warm.
  • Melt the butter in a large skillet on high heat. Sauté the onion and rice, 2-3 minutes, stirring often. Rice should be slightly opaque. Add one cup of the simmering broth and stir until the liquid is absorbed.
  • Continue adding one cup at a time of the hot broth, cooking until the broth is absorbed before adding the next cup. Rice will become tender after about 20-30 minutes, and should be creamy, with no liquid. Add the remaining vegetables and salt.
  • Remove from heat and stir in the chile-jack cheese until melted. Top with feta cheese and serve.


Recipe by Jamie Purviance, Weber's Way to Grill, 2011


Serving: 1gCalories: 250kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 26mgSodium: 417mgFiber: 3gSugar: 6g
Keyword grill, grilled corn, mushroom, risotto
Tried this recipe?Let us know how it was.

One Comment

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.