This risotto recipe is goodness in a pan, and so simple to make. Created by our friends at Blue Diamond, the home of Almond Breeze.
DIRECTIONS
INGREDIENTS
- 2 ½ tablespoons unsalted butter; softened and divided
- 2 ½ 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, or use a hot skillet to quickly cook and lightly char frozen (thawed) or corned can pieces
- 2 roasted green peppers; seeded and diced
- ½ cup Unsweetened Almond Breeze Almond Milk
- 120 g Parmesan cheese; finely grated
- Salt and pepper to taste
- Grated parmesan
METHOD
- Place a medium skillet or pan 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 centre of each grain of rice. Season with salt and pepper.
- Slowly add the wine to the rice and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add 2/3 cup (a ladle) of warm stock, stirring frequently.
- 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.
- Stir in roasted corn and green peppers, parmesan and Unsweetened Almond Breeze Almond Milk.
- Top with a little more grated Parmesan, adjust seasonings and serve.
Serves 4
Prep Time 30 minutes