Roasted Corn and Poblano Risotto

Creamy Roasted Corn and Green Pepper Risotto

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.



  • 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


  1. 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.
  2. 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.
  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 green peppers, parmesan and Unsweetened Almond Breeze Almond Milk.
  5. Top with a little more grated Parmesan, adjust seasonings and serve.
Serves 4
Prep Time 30 minutes