Ingredients
| serves 4 | |
| 1 tbsp | butter |
| 1 tbsp | olive oil |
| ½ | onion, sliced |
| 2-3 | cloves of garlic |
| 125 g | sweetcorn (tin) |
| 2 dl | Helsinki Mills Gluten-free Steel-cut Oats |
| grated parmesan |
Instructions
Heat the butter and olive oil in a pan and sauté the onions and garlic, taking care not to brown them. Add the sweetcorn and heat for a moment. Then add the steel-cut oats and one-third of the stock, and cook the risotto over medium heat, stirring constantly. Add the stock in two more increments whenever the previous amount has been absorbed into the risotto. Finally, add the cream cheese and cream and then remove the pan from the heat. Season with the lemon juice and parsley. Add salt if desired. Serve with grated parmesan.