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
BULGUR RISOTTO WITH CORN AND SHRIMP
Provided by Kerri Conan
Categories Quick & Easy Dinner Seafood Shrimp Corn Healthy Bulgur Boil Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, 1/2 cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.
TOMATO CORN RISOTTO WITH SHRIMP
Make and share this Tomato Corn Risotto With Shrimp recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain tomatoes into a sieve; allow the liquids to drain into a saucepan. Add the vegetable broth, and heat to a simmer. Keep the pan over low heat.
- Melt 2 tbsp butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook 1 minute more, until fragrant. Add the rice, stirring constantly for 1 minute. Add the white wine and stir until completely absorbed.
- Begin to add the heated broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels, tomatoes and shrimp, along with the last of the broth. Cook, stirring frequently, until the rice is tender but al dente, and the shrimp is pink and cooked through. This should take 18 to 20 minutes of cooking in total.
- Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.
Nutrition Facts : Calories 311.4, Fat 8.3, SaturatedFat 4.2, Cholesterol 176.8, Sodium 1080.7, Carbohydrate 33.4, Fiber 2.7, Sugar 5.2, Protein 24.3
SAVORY OAT RISOTTO
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
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 AND YELLOW TOMATO RISOTTO WITH SHRIMP
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a saucepan.
- Chop the onion.
- Heat the oil in a nonstick pot, and saute the onion until it takes on a little color.
- Meanwhile, start scraping corn off the cobs.
- When the onion is ready, stir in the rice until it is well coated.
- Stir in the vermouth, and cook until it has evaporated, a couple of minutes. Continue scraping corn off the cobs.
- When the wine has evaporated, add about a cup of the stock to the rice and cook over medium-high heat, stirring often, until liquid has been absorbed. Repeat until rice is tender but firm.
- Meanwhile, finish scraping corn; wash, trim and coarsely chop the tomatoes.
- After adding next to the last cup of stock, wash, dry and chop the basil. About 2 minutes before the rice is cooked, add corn kernels, tomatoes and basil, and stir well. You may not need to add all of the stock.
- Grate the cheese, and stir into the rice just before serving. Season with pepper.
- Arrange the risotto on a platter, and surround with shrimp.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 9 grams, Carbohydrate 111 grams, Fat 15 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 15 grams, TransFat 0 grams
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