Mushroom and Poblano Risotto
This is a sponsored conversation written by me on behalf of Knorr. The opinions and text are all mine.
As we officially kick off summer and the kids are out of school, I wanted to share a summer-inspired recipe featuring Knorr Selects. These stuffed poblanos make a great family meal to celebrate the end of the school year.
If you want to elevate dinner, serve it in an edible vessel. Whether it’s in a tortilla, a sope, a Portobello mushroom, a bell pepper, or in this case a roasted poblano pepper, it will make your dinner heartier.
Don’t you agree that this dish looks instantly fancy? But seriously, it took less than 30 minutes to cook with only a few ingredients and easy-to-master chile roasting techniques.
Poblano peppers are amazingly versatile and are mild, combining complex sweetness and subtle heat. When roasted, its skin softens, blistering, and taking on smoky notes. But the pepper also retains its shape, making it a wonderful choice for stuffing.
For this mushroom and poblano cheesy risotto, mushrooms are sautéed and poblanos are roasted giving this risotto a Mexican twist. Traditional risotto takes patience and lots of stirring, but this risotto couldn’t be easier using Knorr Selects Four Cheese Risotto which is gluten-free, and made with no artificial flavors and no artificial preservatives. It’s a creamy and hearty dinner you won’t even realize it is gluten-free and vegetarian.
Knorr Selects comes in six mouthwatering flavors and are available at all major retailers.
Mushroom and Poblano Risotto
- 1 poblano chile pepper
- 2 tablespoons olive oil
- 8 ounces portabella sliced cap mushrooms
- 5 ounces shitake mushrooms, chopped
- 1 clove garlic, chopped
- 1 1/2 cups water
- 1 cup milk
- 1 package Knorr Selects Four Cheese Risotto
- 4 roasted poblano chile peppers, optional if serving stuffed
- Roast the poblano directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes.
- Place roasted pepper in a plastic bag, cover with a wet kitchen towel and when cool, peel off blackened skin. Tear open and pull out the seed pod, stem, and chop. For stuffed poblanos remove the seeds, leaving the chile intact for stuffing.
- Heat olive oil in a large pan over medium-high heat.
- Add mushrooms, and cook until mushrooms begin to soften.
- Add garlic and cook for 1 additional minute. Remove from pan and set aside.
- Pour water, milk, and Knorr Selects into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking for 7 minutes. Toss in the sautéed mushrooms and chopped poblano peppers cook 3 minutes more.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Photography by Jenna Sparks
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