Roasted Corn and Poblano Risotto
Cook Time:
30
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 28.6 g |
|---|---|
| Cholesterol | 50.8 mg |
| Sodium | 1,023.7 mg |
| Potassium | 593.5 mg |
| Total Carbohydrates | 62.1 g |
|---|---|
| Dietary Fiber | 1.7 g |
| Sugars | 7.3 g |
| Protein | 24.7 g |
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 and pepper to taste
- Grated parmesan
Directions
- 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
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
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
Stir in roasted corn and poblano peppers, almond breeze, and parmesan.
- 5
Top with a little more grated parmesan, adjust seasonings and serve.
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