Sweetcorn Risotto with Charred Corn and Chimichurri
This Sweet Corn Risotto is the perfect end-of-summer meal, packed full of flavour and super fresh. The risotto is cooked with Oddlygood Barista Oat Drink, making the whole dish incredibly creamy. Topped with charred corn and finished with a zesty chimichurri, it’s great for those warm summer evenings.
Serves
Ingredients
For the Crispy Corn
<item-todo-done>1 sweetcorn cobs<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>¼ tsp chilli powder<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done>
For the Risotto
<item-todo-done>4 tbsp plant-based butter<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 sweetcorn cobs<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>250g Arborio risotto rice<item-todo-done><item-todo-done>125ml dry white wine<item-todo-done><item-todo-done>600ml - Oddlygood Barista Oat Drink<item-todo-done><item-todo-done>400ml vegetable stock<item-todo-done><item-todo-done>1 tbsp white miso paste<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Chimichurri
<item-todo-done>20g fresh parsley<item-todo-done><item-todo-done>1 small red chilli<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done>5 tbsp extra virgin olive oil<item-todo-done>
Before you start
Large frying pan | Saucepan
Prep the veg and the milk
- Slice the corn kernels off the 4 sweetcorn, reserving the cobs
- Peel and dice the onion
- Peel and mince the garlic
- Pour the vegetable stock and oat drink into a saucepan and whisk in the miso paste and nutritional yeast
- Add the corn cobs and bring to a simmer
- Keep the milk warm over a low heat while you prepare the risotto base
Make the charred corn topping
- Heat a large frying pan over a medium-high heat with the olive oil and add the corn kernels, careful as they pop!
- When the corn kernels have a good char on them, add the paprika, chilli, garlic powder and a pinch of salt, stirring to coat
- Transfer to a bowl and set aside
Cook the risotto
- Wipe out the pan and return to a medium heat with half the butter and olive oil
- Add the onions with a pinch of salt, cooking for 8 minutes until the onion has softened and is lightly caramelised
- Stir through the rice and sweetcorn kernels cooking for 2-3 minutes to lightly toast
- Pour in the white wine and bring to a simmer for 2 minutes until most of the liquid has evaporated
- Use a ladle to start adding the infused corn milk to the pan, working 1-2 ladles at a time, until the liquid has been absorbed by the rice
- This should take around 20-25 minutes until the risotto is creamy and the rice is cooked with a slight bite
- Take the pan off the heat and stir through the remaining butter
- Taste to season with salt and pepper
Make the chimichurri
- While the risotto is cooking, prepare the chimmichurri
- Pick and roughly chop the parsley
- Deseed and finely dice the red chilli
- Zest and juice the lemon
- Add everything to a bowl with the olive oil and mix to combine
Serve
- Top the risotto with the charred corn kernels and drizzle over the chimichurri to serve