Sweetcorn Risotto with Charred Corn and Chimichurri
Creamy vegan sweetcorn risotto with oat milk and miso, topped with spiced charred corn and zesty chimichurri. Ready in 50 minutes.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Ladle
- Mixing bowl
- Wooden spoon
- Stove
Ingredients
- 1 sweetcorn cobs
- 1 tsp smoked paprika
- ¼ tsp chilli powder
- 1 tsp garlic powder
- 4 tbsp plant-based butter
- 1 onion
- 3 sweetcorn cobs
- 3 cloves of garlic
- 250g Arborio risotto rice
- 125ml dry white wine
- 600ml - Oddlygood Barista Oat Drink
- 400ml vegetable stock
- 1 tbsp white miso paste
- 3 tbsp nutritional yeast
- salt
- pepper
- 20g fresh parsley
- 1 small red chilli
- ½ lemon
- 5 tbsp extra virgin olive oil
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