CORN-AND-OAT RISOTTO
Oats don't always have to be sweet; they're great in savory dishes as well. Risotto, a comforting Italian dish usually made with Arborio rice, can also be made with steel-cut oats for a homey and heart-healthy version. Try it for dinner with grilled shrimp or blackened catfish.
Provided by Food Network Kitchen
Time 1h45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Remove the kernels from the corn cobs and set aside. Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to "milk" them of any corn liquid. Drop the scraped cobs into the saucepan and add 8 cups of water and 1/2 teaspoon salt. Bring to a boil, lower heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm.
- Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes. Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes. Add the oats and stir until coated. Add the wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn broth to the oats. Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more. Remove from the heat, stir in the Parmesan and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the broth as necessary. Pour into a serving dish, sprinkle with the dill and a few more grinds of pepper and serve immediately.
Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 380 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 6 grams, Sugar 4 grams
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Noluthado Shabangu
shabangu-n@gmail.comThis is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Mosh Milez
m@yahoo.comOverall, I thought the corn and oat risotto was a good recipe. It was easy to make and the flavor was good.
Cabdiraxman Yuusuf
cabdiraxman_yuusuf30@gmail.comThis risotto was a bit too salty for my taste. I think I'll use less salt next time.
Savannah Woods
w.s@gmail.comI thought the corn and oat risotto was just okay. It wasn't bad, but it wasn't anything special either.
David Stone
david@yahoo.comThis risotto is a bit time-consuming to make, but it's worth the effort. The flavor is amazing and it's sure to impress your guests.
Melvin Johnson
melvin@gmail.comI've made this risotto several times now and it's always a hit. It's a great way to use up leftover corn and it's always a crowd-pleaser.
Birjlal Sanjhira
b-sanjhira@yahoo.comThis was the first time I've ever made risotto and it turned out great! The recipe was easy to follow and the risotto was creamy and delicious.
Software exchang
s.e63@gmail.comI'm not a big fan of corn, but I loved this risotto. The oats gave it a nice nutty flavor and the corn added a touch of sweetness. I'll definitely be making this again.
Tulman Tamang
tamangt76@hotmail.comThis risotto is a keeper! It's creamy, flavorful, and so easy to make. I've already made it twice and it's been a hit both times.
Nonhle Khuzwayo
nonhle75@yahoo.comOverall, I thought the corn and oat risotto was a good recipe. It was easy to make and the flavor was good. I would definitely make it again.
abubeker oumer
abubeker-o@gmail.comThe risotto was a bit too thick for my taste. I think I would add more broth next time.
Afande Majja Majja
m.a21@yahoo.comI thought the corn and oat risotto was a bit bland. It needed more seasoning.
Md Eabrame
eabrame.m72@hotmail.co.ukThis was a great way to use up some leftover corn. I also liked that I could use oats instead of rice. It made the risotto a little bit healthier.
Ember Jones
jonesember57@hotmail.comI'm always looking for new risotto recipes, and this one definitely fits the bill. It's creative, flavorful, and easy to make. I'll definitely be making it again.
Daniel Rahamut
r-d98@yahoo.comThis is the best risotto I've ever had! The corn and oats give it a unique and delicious flavor.
Rafaylatif Latif
r_latif8@gmail.comThe recipe was well-written and easy to follow. I especially appreciated the tips for getting the risotto just the right consistency.
Sheikh Hassan
sheikh-h39@gmail.comI love how easy this risotto was to make. It only took about 30 minutes from start to finish, and most of that time was spent simmering the broth.
Md Siyam Ali
md.s15@yahoo.comThis corn and oat risotto was a delightful surprise! I've never cooked with oats in a risotto before, but the result was creamy and flavorful. The corn added a touch of sweetness that balanced out the savory flavors of the broth and cheese.