Risotto Stuffed Poblano Peppers
Smitten Kitchen
- 1 tbsp olive oil
- 1/2 small onion, chopped
- 1 garlic clove, minced
- 1 c arborio rice
- 3 c chicken stock
- 3/4 c corn
- 3/4 c shredded monterey jack cheese
- 4 large poblano peppers
Cut peppers in half lengthwise. Remove stems and membranes. Place evenly in a greased 13x9 inch pan. Cook at 350 for 15 minutes.
Heat up chicken stock in microwave til very hot. in a large saucepan over medium heat, cook garlic and onion in olive oil for a few minutes until onion is translucent. Add rice and stir continuously for two minutes. Turn heat to low. Add chicken stock about 1/2 c. at a time, stirring and cooking until evaporated each time (should take about 25 minutes). Add corn and cheese. Stir until melted. Taste. Add salt if necessary. Risotto should be soft and creamy at this point.
Spoon evenly into poblano halves. Bake for 15 minutes.
In a small bowl, mix together some sour cream with fresh lime juice until sour cream is drizzling consistency.
Drizzle sour cream mixture over peppers. Sprinkle with cilantro and squeeze a lime wedge over top.
Yield: 2 huge servings