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.
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.
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.
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.
- 8 oz. button mushrooms
- 1 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
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Amount Per Serving: Calories: 250 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 26mg Sodium: 417mg Carbohydrates: 27g Net Carbohydrates: 0g Fiber: 3g Sugar: 6g Sugar Alcohols: 0g Protein: 11g