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Jul 17, 2005 08:11 PM

Green Chile Risotto

  • c

Thanks for the Blackberry reciepes, I'll post the results.

In return here is a non-low carb side I had tonight. (Wife is working)

Green Chile Risotto
Source: Mike's head and chile garden

1 ea Green Ancho, Anaheim, Cubanelle roasted, peeled and diced
2 ea Golden Roma Tomatoes roasted peeled and diced
1 Small Onion
2 Cloves Garlic
Olive Oil
Mexican Oregano
Chicken Stock
Asiago Cheese
Aborio Rice

Heat and salt stock on separate pan
heat wide shallow pan over medium heat
add olive oil, onion, chiles and saute until onions are tanslucent. Add garlic and tomatoes saute for a couple minutes. Add cumin and oregano, give a quick stir. add rice stir some more (get used to stirring). add a couple of ladles of the stock and stir until absorbed, repeat, again, some more. stir. when rice is tender add grated cheese and butter.

I used about 1/4 cup of cheese and next time I will cut down on that amount, a little too much for me. Otherwise, not bad. Served with grilled chicken that had been marinated on olive oil, lemon juice, garlic, and parsley. Nice summer meal.

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  1. Way to go,chileheadmike!!

    1. Sounds good to me. Only one problem...anchos are dried red ripe chiles. Poblanos are the fresh green chiles which when ripe are dried and then are called anchos.

      People who wish to make your green chile risotto may have trouble finding 'green anchos' unless that's what they're called out your way.

      I like to use Mexican oregano. It may be necessary to shop at a Latino store to find it. Believe it or not an executive restaurant chef friend of mine out our way (PA) who grew up in TX never heard of it. Maybe people should know that it is an herb in the verbena family as opposed to the Mediterranean oregano used on pizza which is in the mint family.

      Buon appetito!