Mexican Risotto

Name: Mexican Risotto
Ingredients: 3 poblano peppers; 1 small red onion, chopped; 2 stalks celery, chopped; 1 bay leaf; Olive oil; 6 cups chicken or vegetable broth; 1 cup baby spinach, sliced into thin strips; 1 1/2 cups Arborio rice; Crushed black pepper; 4 tablespoons unsalted butter; ~ 1/2 cup parmesan cheese; ~ 1 cup queso fresco, crumbled

12 ingredients

3 steps

Ingredients

3 poblano peppers
1 small red onion, chopped
2 stalks celery, chopped
1 bay leaf
Olive oil
6 cups chicken or vegetable broth
1 cup baby spinach, sliced into thin strips
1 1/2 cups Arborio rice
Crushed black pepper
4 tablespoons unsalted butter
~ 1/2 cup parmesan cheese
~ 1 cup queso fresco, crumbled

Directions

1

Roast the poblano peppers under the broiler set on hi for about 10 minutes- 5 minutes per side. When they come out of the oven, cover them with a clean dishtowel and let them sit for a while- at least 5 minutes, but more is ok. Once cool enough to handle, skin each pepper, remove the seeds, and then chop the peppers and keep nearby.
2

Heat the chicken broth in a saucepan.
3

In a saucepan or deep skillet over medium-high heat, add 2-3 tbsp olive oil. Saute celery, onion, and bay leaf for ~ 10 minutes until softened. Add chopped poblanos, and saute for 3-4 more minutes. Add rice, and saute until opaque- about 2 minutes. Add broth by the ladleful until the rice is covered. Increase heat to high, and allow broth/rice/etc to boil, stirring frequently. Add crushed black pepper to taste. As broth level drops below rice, add more by the ladleful. Cook rice at the boil for 15 minutes- rice should still be firm to the bite. Add spinach and cook for about 4 more minutes, stirring frequently the whole time. Take skillet/saucepan off heat. Add butter, parmesan, and queso fresco, and stir vigorously for 30 sec- 1 minute. Serve.