Sweetcorn Risotto with Charred Corn and Chimichurri
This is one of those recipes we keep coming back to because it just hits differently. Creamy, golden sweetcorn risotto topped with smoky charred corn and a punchy chimichurri; it sounds fancy but honestly it's just really, really good food. The oat milk and miso base gives it this incredible depth that you wouldn't expect, and the chimichurri cuts through all that richness perfectly. It takes a bit of time and attention, but trust us, it is absolutely worth every stir. Make this one tonight and you will not regret it.
Before You Start
- Large frying pan
- Saucepan
- Ladle
- Mixing bowl
Ingredients
- 1 sweetcorn cobs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ¼ tsp chilli powder
- 1 tsp garlic powder
- 4 tbsp plant-based butter
- 1 tbsp olive oil
- 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 and pepper to taste
- 20g fresh parsley
- 1 small red chilli
- ½ lemon
- 5 tbsp extra virgin olive oil
Method
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
Tips & Variations
- Char the corn properly: Don't rush the charred corn topping. Get the pan really hot before the corn goes in and then leave it alone for a minute or two. You want proper colour on there, not just steamed corn. That smokiness is what makes the whole dish.
- Make extra chimichurri: We always make a double batch of the chimichurri because it keeps in the fridge for a few days and goes on absolutely everything. Roasted veg, flatbreads, even just dipped with bread.
- Keep the liquid warm: Cold stock added to a hot risotto is the enemy of good texture. Keep your oat milk and stock mixture on a low heat the whole time so every ladle you add is warm. It makes a real difference to how the rice absorbs it.
Why This Works
The trick here is using the corn cobs to infuse the stock and oat milk while you make the risotto. It draws out this sweet, almost buttery corn flavour that you just can't get any other way, and it makes the whole dish taste like you've spent way more effort than you actually have. The miso and nutritional yeast in the liquid also add a quiet savouriness that keeps the risotto from feeling one-dimensional.