75 Total Minutes 6-8 Servings
This dish is one of those perfect summer meals. Corn and poblanos are plentiful, and this recipe allows both of them to shine. The corn risotto is good enough to lick off a spoon on its own!
8 large fresh poblano peppers
6 cups chicken or vegetable stock
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups rice (arborio or brown)
1/2 cup light beer
1 1/2 cups fresh corn kernels
3/4 cup Monterey jack cheese
salt and freshly ground black pepper to taste
1/4 cup queso fresco
3 tablespoons yogurt
2 teaspoons milk
1 teaspoon lime juice
fresh cilantro, chopped, for garnish