Roasted Corn and Poblano Risotto

Prep Time



Cook Time





Serves Up To




  • 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 and pepper to taste
  • Grated parmesan


  1. 1

    Place a medium skillet over medium-high heat and sauté shallots for 2 minutes. Add garlic and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.

  2. 2

    Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add 2/3 cup warm stock, stirring frequently.

  3. 3

    Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.

  4. 4

    Stir in roasted corn and poblano peppers, almond breeze, and parmesan.

  5. 5

    Top with a little more grated parmesan, adjust seasonings and serve.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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