Risotto with Mushrooms and Rajas

Risotto with rajas and mushrooms

Cooking in a new kitchen is not easy. You have to adapt to the new stove, sink and layout of the kitchen. Many times I find myself opening all the drawers looking for a  spatula when they’re in a basket next to the stove. Or I forget what I was looking for after the third cabinet I open. You would think I should be used to this. After all, I’ve moved 5 times in the last 13 months. Yes, 5 times. I’m an expert on moving, or I should be. But I don’t expect to move again in at least one year. Last week I signed a one-year lease on this apartment and I’m really tired of moving. I want to rest for a little while (but not in peace!).

And why did you move again? – you might be wondering. Well, I needed a bigger place because Jon is moving (back) to Mexico with me. And he’s bringing Lucy and Felix with him. There was no way we were all going to fit in that other apartment. And I really liked the kitchen there… But I like this place better. It’s big enough for 2 people and 3 cats and the kitchen is functional, not as big but I can see myself working there.

Last night I made my first decent meal there (I had only been eating quesadillas, sandwiches and cereal for the last week) and I wanted to share with you all my delicious creation. If you have followed this blog for sometime you know I love poblano peppers and risotto. In fact. some time ago I prepreared a delicious poblano risotto, but this time I wanted to make something different. Instead of blending the poblano into the risotto I roasted it, cleaned it and julienned (in Mexico this is called rajas) it and when the rice was almost cooked I added it to it. It gave it a very special and different flavor. One of my favorites so far.

Risotto with rajas and mushrooms

Risotto with Mushrooms and Rajas
Recipe type: Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Notes: •You can add one cup of white wine instead of the first cup of chicken broth. •To give more flavor to this dish you can add some Parmesan cheese.
  • 2 cups Arborio rice
  • ½ onion, chopped
  • 1 garlic clove, diced
  • 2 TBSP olive oil
  • 4-5 cups warm chicken broth
  • ¾ cup diced mushrooms
  • 1 poblano pepper in rajas
  • salt and pepper to taste
  1. cups Arborio rice
  2. /2 onion, chopped
  3. garlic clove, diced
  4. TBSP olive oil
  5. -5 cups warm chicken broth
  6. /4 cup diced mushrooms
  7. poblano pepper in rajas
  8. salt and pepper to taste

Risotto with rajas and mushrooms

¡Buen Provecho!


  • Five times in 13 months. Hmmm, it's been a while since the last visit, so clearly you have had many changes in your life! Hopefully this comforting dish eases the new-kitchen 'blues'.

  • Sounds like a fantastic risotto! I just brought home some Hatch green chiles today and can't wait to make rajas with them. They'd be great in risotto too!

  • That risotto looks fabulous! A lovely combination of ingredients.

    Your kitchen is maybe small, but it looks cute.



  • ben i've moved about 6 times, and i'm done. no more.
    no mas!
    enjoy your new digs; glad you found kitty too!!

  • I definitely like your kitchen very much. Size doesn't matter really, as long aas you can create food as delicious as this risotto, I think that will melt one's heart.

  • It's okay…I still have no idea where anything is in my kitchen and I've lived here for two years! Risotto seems like the perfect way to break in your new place. delicious.

  • I am happy for you and the kitchen looks great. I know how traumatic moving can be. I wish you and Jon the best and the gatitos too.

    Me encanta el risotto especialmente cuando le anadistes rajas….

  • Mmmm…a classic goes Mexican. Nice recipe, Ben.

  • I'm so glad that you guys are going to be there for a while at least! And a fantastic risotto!

  • Great looking risotto Ben!!

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