adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Savory Oat Risotto
Savory Oat Risotto
0 Likes
Prep Time:
10 minutes
Cook Time:
43 minutes
Total Time:
53 minutes
Traditional risotto gets a modern upgrade using steel-cut oats, simmered with wine, stock, and cheese for a creamy, savory side dish.
Ingredients:
  • 3 cups chicken stock
  • 1 bunch spring onions, chopped, or more to taste
  • 5 tablespoons butter, divided
  • 0.5 bunch spring garlic, minced, or more to taste
  • 2 cups steel-cut oats
  • sea salt and freshly ground black pepper to taste
  • 0.33333334326744 cup white wine
  • 0.5 cup grated Parmigiano-Reggiano cheese
Instructions:
  • Simmer chicken stock in a small saucepan over medium heat for about 5 minutes until hot. Cover to keep warm once simmering.
  • Chop up 2 tablespoons of spring onion tops and set aside for later use.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add the rest of the spring onions and cook until wilted for about 1 minute. Stir in the spring garlic and cook until soft, for 2 to 3 minutes.
  • Toast oats in the skillet for 30 seconds. Add butter and cook until oats are golden brown, about 2 minutes. Season with salt and pepper. Pour in wine and cook until it evaporates, about 3 minutes.
  • Pour enough chicken stock into the skillet to cover the oats; cook and stir until stock is almost absorbed, for about 3 minutes. Add more stock gradually, stirring constantly until oats are creamy and tender, about 24 minutes. Finally, mix in the spring onion tops and cook for another minute.
  • Lower the heat and stir in the remaining 1 tablespoon of butter and Parmigiano-Reggiano cheese until melted, which should take about 1 minute. Season with salt and pepper to taste.

Similar Recipes