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.
<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>
<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>
<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>
Large frying pan | Saucepan