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.
Recipe by Jamie Purviance, Weber's Way to Grill, 2011 As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
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
Recipe by Jamie Purviance, Weber's Way to Grill, 2011
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.