Corn and Zucchini Risotto

INGREDIENTS

  • 2 tablespoons olive oil

  • 2 cloves garlic

  • 1 cup corn kernels

  • 1 zucchini, grated

  • 1 ½ cups arborio rice

  • ½ cup white wine

  • 3 cups Mariani Unsweetened Walnutmilk

  • 2 cups chicken or vegetable broth

  • ⅓ cup grated parmesan cheese

INSTRUCTIONS

  1. Add the olive oil and garlic to a large saucepan over medium heat.  Sauté for 2 minutes.  Add the corn, zucchini, and a pinch of salt.  Sauté all ingredients together for 8 minutes.

  2. Add the rice and white wine to the saucepan with the veggies.  Stir over heat for 3-4 minutes, until the rice has soaked up most of the wine.

  3. Add the walnutmilk and broth and bring the mixture to a simmer.  Simmer for about 30 minutes, until the rice has soaked up all of the liquid.

  4. Remove from heat and stir in the parmesan cheese.  Season with salt and pepper as needed.

Kristen Holden