Creamy Corn and Tomato Risotto with Roasted Poblano

Place the Poblano pepper on pan and broil on all sides until it is black and blistered. Each side takes about 2-3 minutes. Remove from oven and place pepper in a paper bag to cool.

While the Poblano is cooling finely chop your onion, seed and dice tomato and cut corn kernels off of cob. Remove the Poblano from bag and take off the black blistered skin, core it, remove the seeds and dice.

Combine chicken broth and milk in a saucepan and heat until almost boiling. Then lower heat a bit to keep it warm.

Melt butter in a straight sided large skillet over medium heat. Add onion and the poblano and sauté until onion is soft, about 2 to 3 minutes. Add Arborio rice and garlic and sauté stirring constantly until rice is opaque, about 2 to 3 minutes.

Add ½ cup of the hot chicken broth and milk mixture. Continue cooking over medium heat adding broth ½ cup at a time after the liquid in the rice pan is almost absorbed. Stir frequently. Add the corn with the last ½ cup chicken broth and milk.

Once that last cup of broth is almost absorbed, add tomatoes and stir until heated through. Stir in Parmesan cheese. Remove from heat and add cilantro. Salt and pepper to taste. Let sit 5 minutes before serving.