Although I’m usually head-over-heels for fall, I’m not quite ready for crisp autumn weather, pumpkin-spiced lattes or wool skirts with tights and boots. When I left the house on Saturday for Teen Exodus, a Junior League program that introduces high school students from underserved neighborhoods to recreational and cultural activities across the city, I think the temperature was in the 40s!
Luckily Sunday saw warmer weather—perfect for a long walk home from church, a short run in the afternoon, and Corn Risotto-Stuffed Poblano Peppers for a friend with the last of summer’s sweet corn. Barely adapting a recipe from the Smitten Kitchen Cookbook, Josie from Pink Parsley packs Poblano peppers with a Mexican version of risotto—beer instead of wine, Monterey Jack instead of Parmesan and cilantro instead of parsley—and tops with a lime crema to cool the palate. Perfect!
I’d recommend halving the recipe unless you’re cooking for a crowd. After stuffing five peppers, I was left with four, maybe five, servings of extra risotto, which I threw into a casserole dish to eat later in the week. (Does prepared risotto freeze well, anyone?)
I wouldn’t buy extra cheese to sprinkle on top; I used a little ricotta salata, leftover from a salad for book club, instead of crumbly Mexican queso.
photo via cooks like a champion.