Today we have a Risotto recipe for you. I know what you’re thinking, It’s summer, risotto is for fall and sweaters and boots and scarves. I would agree with you for the most part, but sometimes I want some risotto, and sometimes I want it in summer. So we made a summer risotto, a Roasted Corn and Poblano Risotto. We used Almond Milk in place of cream to lighten it up a bit, which works like a charm. We also used super fresh sweet corn, which is in season right now and amazing. We roasted up some poblanos so the flavor can really shine through and the finished everything with a little bit of parmesan. Delicious. The best part of this dish is that if you have leftovers you can turn them into appetizers by making little risotto cakes. Yum!
Roasted Corn and Poblano Risotto
Serve 3 to 4
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 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 almond milk
4 oz. Parmesan cheese, finely grated
salt and pepper to taste
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.