Oatmeal does not have to be sweet, it is no less tasty and in as a side dish. A glass of white wine during cooking will make oatmeal terrific risotto. Corn and corn broth will add a deeper oatmeal risotto deeper rich taste. To do this, boil the cobs in the water without grains, and then gradually add aromatic liquid and wine to the boiling cereals, cooking according to the same principle as real risotto is made from rice. At the very end, mix the grated parmesan into the porridge so that it the texture has become more creamy, and the taste has become multifaceted. This is risotto goes well with fish and seafood, but it can also be eat as an independent hearty dish. The nutritional value of one servings: (total 6) Calories 200, total fat 7 g., saturated fat g., proteins 6 g., carbohydrates 22 g., fiber g., cholesterol mg., sodium мг., сахар г. 
Time: 1 hour. 45 minutes Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.5 tbsp. crushed oatmeal
- 60 gr grated parmesan (about 1/3 tbsp.)
- 1/4 Art. fresh dill
- 2 ears of corn, remove seeds
- 1 tbsp. l olive oil
- 1 tbsp. l (15 gr.) Butter
- 1 small onion, chopped
- 1 tbsp. dry white wine
Recipes with similar ingredients: oatmeal, corn, wine white, parmesan cheese, dill
Recipe preparation:
- Cut the corn from the ears of corn. Keep the cobs above with a large pot and the blunt side of the knife, scrape them to scrape off any remaining “milk” and corn liquid. Give up ears in the pan and add 8 tbsp. water and 0.5 tsp salt. Bring to a boil, reduce heat and simmer until liquid evaporates to 6 Art., about 30 minutes. Strain and keep the broth warm.
- In a large saucepan over medium heat, heat the olive and butter. Add the onions and fry, often stirring with a wooden spoon until the onion becomes transparent and soft, about 5 minutes. Add corn kernels and 0.5 tsp. salt and cook often stirring until the corn begins to soften, about 3 minutes. Add oats and mix. Pour in wine and boil, constantly stirring until the wine is absorbed, about 1 minute. Add 3 tbsp. warm corn broth. Cook, stirring constantly, until most of the liquid does not absorb, 8-10 minutes.
- Add 2 more tbsp. decoction and simmer constantly stirring until the oats become soft, but slightly elastic, about 10-12 minutes. Remove from the stove, stir in the parmesan, salt and pepper to taste. If necessary, dilute the risotto by adding more corn broth. Pour onto a serving platter, sprinkle with dill and a little ground black pepper. Serve with kajun-style salmon using the technique blackening.
