Oats Risotto with Corn

For a Serving Size of Two:

Ingredients:

• 60 grams rolled oats
• 200 ml vegetable broth (or water)
• 100 grams sweet corn
• 100 grams finely chopped onion
• 50 grams finely chopped bell pepper
• 50 grams grated zucchini
• 2 cloves garlic, minced
• 2 teaspooons olive oil
• 1/2 teaspoon cumin powder
• 1/2 teaspoon black pepper powder
• Salt to taste
• 1 tablespoon nutritional yeast
• Fresh parsley or coriander leaves for garnish

Procedure:

• In a saucepan, bring the vegetable broth to a gentle simmer. Keep it warm on low heat.
• In a separate pan, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
• Add minced garlic, bell pepper, and grated zucchini.. Cook for another 2-3 minutes until the vegetables soften.
• Stir in the rolled oats and toast them for about 1-2 minutes until they become slightly golden. This enhances their flavor.
• Begin adding the warm vegetable broth, one ladle at a time, stirring continuously.
• Allow the oats to absorb the liquid before adding more. This process should take about 10-15 minutes until the oats are cooked and creamy.
• When the oats are nearly done, stir in the sweet corn, cumin powder, black pepper powder, and salt. Cook for another 5 minutes until the corn is heated through and the risotto is creamy.
• Stir in nutritional yeast for added flavor. Adjust seasoning if needed. Garnish with fresh parsley or coriander leaves and serve hot.

Nutritional Benefits:

Nutritional Information:

• Calories: 523 kcal
• Protein: 17.2 g
• Carbohydrates: 82.8 g
• Fat: 17.2 g