Roasted Corn and Poblano Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with roasted corn and poblano peppers finished with almonds and Parmesan. Rich and slightly spicy with sweet corn, it's a quick 30-minute vegetarian main.
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Nutrition & ingredients
Ingredients
serves 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 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 1509mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 372mg
- Calcium
- 322mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1509MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.