Ingredients

Method

For the Parmesan corn shards:
• 100 g Parmesan, finely grated
• 1 - 2 cobs sweetcorn, cooked and kernels cut off
For the risotto:
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 T butter
• 2 x 410 g cans Woolworths samp-and-bean mix, drained and rinsed
• 1 cup cream
• Sea salt and freshly ground black pepper, to taste
• 4 free-range eggs, poached, for serving
• Italian parsley, finely chopped, for serving
• burnt butter, for serving

Method

Ingredients

Preheat the oven to 200°C. To make the Parmesan corn shards, sprinkle the corn onto a silicone baking mat and top with the grated Parmesan. Bake until golden brown and slightly crisp. Cool, then break into shards.

Soften the onion and garlic in the butter over a low heat for 5 minutes, or until translucent. Add the samp and beans and cream and season to taste, stirring until the cream is absorbed and the texture is similar to that of a risotto. Serve immediately with the Parmesan corn shards, a poached egg and a drizzle of burnt butter.

Cook's note: You’re going to love this risotto-style pan of samp and beans. It's quick and delicious.

Discover more risotto recipes here.