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Roasted Corn and Poblano Risotto Roasted Corn and Poblano Risotto ingredients Roasted Corn and Poblano Risotto recipe Summer Risotto recipe  Roasted Corn and Poblano Risotto recipe 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!

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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
grated parmesan

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.


  1. Pamela Heady Not Specified Not Specified

    Oh my goodness…I haven’t tried my hand at risotto but will have to break down and do it with these ingredients! My poblano plant is producing and the fresh corn near me is plentiful! Yum for sure. One question – I think ‘cups’ is missing from your broth ingredient line? I’m favoriting this, pinning this and sharing this for sure! Thank you!

  2. Samantha @ Carpe Cibus Not Specified Not Specified

    I love corn and poblano together and have been making good use of the combination this summer! And I’m a huge fan of risotto year round. It is so soothly to mske, forcing me to slow down. Oddly enough, the first thing I made with this year’s bounty of corn was a sweet corn risotto. A huge hit!

  3. Sarah Not Specified Not Specified

    Love the almond milk replacement! I have some tasty corn but I need to go hunt down some poblanos for this one. Yum yum! And someone mentioned it already, but it looks like you need to add the “cups” to the veggie/chicken stock ingredient.

  4. Eileen Not Specified Not Specified

    Corn and poblano sounds like such a perfect risotto combination! You have to love it. I’ve never heard of using milk or cream in risotto at all–cheese is usually the only thing I use–so I’m intrigued to see how the almond milk will work.

    • Jenny Park Not Specified Not Specified

      I don’t always add milk/cream to my risotto, especially when I want the risotto a little more dry and sticky..but the milk/cream will leave you with a smooth, velvety texture!

  5. Shaz Not Specified Not Specified

    Hi Jenny – LOVE your website and pics are worth salivating for. I live in Hong Kong, so unfortunately some of the ingredients in your recipes aren’t readily accessible. Here – poblanos! Any suggestion on substitute?

  6. Caitlin Not Specified Not Specified

    I can eat risotto anytime of year and this looks particularly delicious! I have 2 ears of corn in my fridge waiting to be made into this.

  7. Millie l Add A Little Not Specified Not Specified

    I’ve never tried making risotto from scratch but this looks too good!!

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  11. Riley Wofford Not Specified Not Specified

    Yum! I make a ravioli that has a corn and poblano filling, this looks really similar. I’m sure it’s delicious!!

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  13. Julie Not Specified Not Specified

    The boyfriend and I made this last night and we both absolutely loved it. For the roasting I cut the kernels off the cob and diced the poblano. I then dry roasted them on the stove for about 10 minutes. Loved the creamy rice with the pops of corn and poblano. We didn’t have almond milk on hand so I used half & half instead. Also, the finishing of the risotto took almost 40 minutes for us, not 20. Great recipe!

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