Poblano and Roasted Corn Risotto
Have dinner on the table in 30 minutes with this poblano and roasted corn risotto recipe, made with almond milk for extra creamy deliciousness.
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Ingredients
- 2 1/2 tablespoons unsalted butter; softened and divided
- 2 1/2 tablespoon extra virgin olive oil
- 2 shallots; diced
- 2 garlic cloves; minced
- 1 cup Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups vegetable or chicken stock; warmed
- 2 ears corn; roasted and removed from the cob
- 2 roasted poblano peppers; seeded and diced
- 1/2 cup Almond Breeze Unsweetened Original Almondmilk
- 4 oz. Parmesan cheese; finely grated
- Salt
- pepper
- Grated parmesan
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