INGREDIENTS
2
Garlic cloves
2
Poblano peppers, roasted
2
Shallots
1/2 cup
Almond breeze unsweetened almond milk
4
Vegetable or chicken stock
1 cup
Arborio rice
1
Salt and pepper
2 1/2 tbsp
Olive oil, extra virgin
2
ears Corn, roasted and removed from the cob
2 1/2 tbsp
Butter, unsalted
1
Parmesan, grated
4 oz
Parmesan cheese
2/3 cup
White wine, dry