Best 7 Corn And Oat Risotto Recipes

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Indulge in a culinary journey with our delectable Corn and Oat Risotto, a symphony of flavors that will tantalize your taste buds. This innovative dish combines the sweetness of corn with the nutty heartiness of oats, creating a creamy and comforting risotto that is sure to impress. Accompany your risotto with a medley of tempting side dishes, including a refreshing Corn and Avocado Salad, a tangy Red Cabbage Slaw, and a flavorful Roasted Vegetable Medley. Each recipe is carefully crafted to complement the risotto, offering a harmonious balance of flavors and textures. Embark on this culinary adventure and discover the joy of creating a memorable meal that will leave your guests craving for more.

Let's cook with our recipes!

GRILLED CORN RISOTTO



Grilled Corn Risotto image

Provided by Geoffrey Zakarian

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 12

3 ears sweet white summer corn, husks removed and discarded
6 cups chicken stock
6 tablespoons unsalted butter
1 small bulb fennel, trimmed and diced, fronds reserved
1 small bulb fennel, trimmed and diced, fronds reserved
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced
1 1/2 cups risotto rice (preferably Carnaroli)
1 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Heat the grill to medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Remove the kernels from the cobs and reserve the cobs.
  • Break the reserved corn cobs in half and place them in a large pot with the stock. Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
  • Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the fennel and cook until soft, about 10 minutes. Remove the fennel from the pan and set aside. Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper, and set it aside.
  • Pass the corn stock through a strainer into a saucepan and discard the cobs. Keep warm over low heat. Heat the oil in a high-sided skillet over medium heat. Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes. Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
  • Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes. Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm. If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached. The total cooking time should be 20 to 25 minutes. You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
  • Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano. Season with salt and pepper, and serve. Garnish with fennel fronds.

SAVORY OATMEAL RISOTTO



Savory Oatmeal Risotto image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, plus more for drizzling
1 Spanish onion, finely minced
2 cups steel-cut oats
Kosher salt and freshly cracked black pepper
About 3 cups chicken stock
2 tablespoons butter
1/2 cup fresh basil leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
  • Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
  • Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

CORN RISOTTO WITH HERBED PARMESAN CREAM



Corn Risotto with Herbed Parmesan Cream image

Parmesan is a staple ingredient in risotto. In this version, its salty, tangy flavor plays well with sweet corn and fresh herbs. While the rice is cooking, make a quick Parmesan cream sauce to stir in at the end. It speeds up the cooking process and creates the silkiest texture you can imagine!

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 scallions, thinly sliced
Kosher salt and freshly ground black pepper
1 clove garlic, thinly sliced
1 cup arborio rice
3/4 cup dry white wine
3 1/4 cups low-sodium chicken broth
1 cup heavy cream
2 cups grated Parmesan
1/4 cup chopped chives, plus more for serving
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
2 cups fresh or thawed frozen corn kernels

Steps:

  • Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes.
  • Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
  • Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
  • Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
  • When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.

SHRIMP WITH WHOLE GRAIN CORN-OAT RISOTTO



Shrimp with Whole Grain Corn-Oat Risotto image

If shrimp and grits are your kind of comfort food, then this whole-grain version is right up your alley. We use steel-cut oats instead of Arborio rice and follow the classic technique of adding hot stock in batches. Constant stirring helps coax the starch out of the oats for creaminess.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

2 ears sweet corn, shucked
Kosher salt
2 tablespoons olive oil
3 tablespoons unsalted butter
1 small onion, chopped
1 1/2 cups steel-cut oats
1 1/2 cups dry white wine
2 ounces grated Parmesan (about 1/3 cup)
1 1/2 pounds large shrimp, peeled and deveined (tails removed if desired)
3 garlic cloves, sliced
1/4 teaspoon crushed red pepper
Juice from 1/2 lemon
1/2 cup loosely packed parsley leaves, roughly chopped

Steps:

  • Remove the kernels from the corn cobs and set the kernels 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 1/4 teaspoon salt. Bring to a boil, lower the heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm.
  • Make the risotto: Heat 1 tablespoon oil and 1 tablespoon 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 1 cup of 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. Adjust the consistency of the risotto by adding more of the broth as necessary. Cover and set aside to keep warm.
  • Make the shrimp: Heat the remaining 1 tablespoon oil and 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the shrimp in one crowded layer and cook until the shrimp are a deep pinkish orange on the bottom, 3 to 4 minutes. Turn the shrimp over, add the remaining 1/2 cup wine, garlic and red pepper. Bring to a simmer and cook until the shrimp is opaque throughout and the wine has reduced slightly. Add the lemon juice, parsley, remaining 1 tablespoon butter and salt to taste. Remove from the heat, swirl the skillet until the butter melts and toss the shrimp to coat in the sauce.
  • Transfer the risotto to a deep platter and top with the shrimp and sauce and serve immediately.

Nutrition Facts : Calories 350, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 950 milligrams, Carbohydrate 25 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

CREAMY CORN AND GARLIC RISOTTO



Creamy Corn and Garlic Risotto image

Enjoy a new version of creamy risotto with corn and cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 32m

Yield 4

Number Of Ingredients 7

3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (12 oz) frozen corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley

Steps:

  • Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
  • Stir in rice and corn. Cook 1 minute, stirring occasionally.
  • Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.

Nutrition Facts : Calories 350, Carbohydrate 61 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 0 g

SAVORY OAT RISOTTO



Savory Oat Risotto image

Chicago-based filmmakers Matt Wechsler and Annie Speicher lead a busy life, especially with two small children to feed. Their meal plan frequently includes dishes made with good-for-the-planet ingredients. Oats are an essential rotation crop, delivering nutrients into the soil. So, they created a twist on the classic Italian preparation, swapping out rice for oats. This is best served with a hearty protein (beef, pork, lamb, goat, or chicken) and sauteed seasonal vegetables.

Provided by Leslie Kelly

Categories     Grain Side Dishes

Time 53m

Yield 4

Number Of Ingredients 8

3 cups chicken stock
1 bunch spring onions, chopped, or more to taste
5 tablespoons butter, divided
½ bunch spring garlic, minced, or more to taste
2 cups steel-cut oats
sea salt and freshly ground black pepper to taste
⅓ cup white wine
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
  • Measure out 2 tablespoons spring onion tops and reserve.
  • Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
  • Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
  • Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
  • Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 23 g, Fiber 10.6 g, Protein 16.4 g, SaturatedFat 12 g, Sodium 871.9 mg, Sugar 6.4 g

CORN RISOTTO



Corn Risotto image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Choose a flavorful broth that complements the other ingredients.
  • Toast the oats before cooking to enhance their flavor and texture.
  • Cook the risotto over medium heat and stir frequently to prevent the oats from sticking.
  • Add the corn and vegetables towards the end of cooking to preserve their鮮嫩度.
  • Stir in the cheese and butter just before serving for a creamy and rich risotto.

Conclusion:

This recipe for corn and oat risotto is a delicious and easy-to-make meal that is perfect for any occasion. The combination of corn, oats, vegetables, and cheese creates a flavorful and satisfying dish that is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both beginner and experienced cooks alike. So next time you're looking for a new and exciting risotto recipe, give this corn and oat risotto a try!

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