Savory Oat Risotto reimagines risotto using steel-cut oats for a nutty, nutrient-dense, creamy side or vegetarian main. This oat risotto is finished with Parmigiano-Reggiano for a rich, silky texture.
Prep Time: 10 mins • Cook Time: 43 mins • Total Time: 53 mins • Servings: 4
Ingredients
- 3 cups warm chicken stock (or vegetable stock for vegetarian)
- 1 bunch spring onions, chopped (reserve 2 tbsp tops)
- 5 tbsp butter, divided
- ½ bunch spring garlic (or 2 garlic cloves), minced
- 2 cups steel-cut oats
- Sea salt and freshly ground black pepper, to taste
- ⅓ cup dry white wine (optional — substitute extra stock if you prefer non-alcoholic)
- ½ cup grated Parmigiano-Reggiano cheese
Directions
- Keep stock warm in a small saucepan over low heat.
- Reserve 2 tbsp chopped spring onion tops; set aside.
- Melt 2 tbsp butter in a large skillet over medium heat. Add remaining spring onions and cook until softened (~1 minute). Add spring garlic and cook until fragrant (~2–3 minutes).
- Stir in steel-cut oats and toast 30–60 seconds. Add 2 tbsp butter; stir until oats are glossy. Pour in white wine (or ½ cup warm stock) and cook until evaporated.
- Ladle warm stock over oats, about ½ cup at a time, stirring frequently until liquid is mostly absorbed. Repeat, stirring often, until oats are tender and creamy (~24 minutes). Stir in reserved onion tops for minute.
- Reduce heat to low; stir in remaining 1 tbsp butter and Parmigiano-Reggiano until melted. Season to taste and serve immediately.
Cook’s Note
- Warm stock helps oats cook evenly. Add a splash of cream at the end for extra richness. Serve with grilled chicken, seared salmon, or roasted vegetables.
Nutrition Facts (per serving)
- Calories: 552 • Fat: 23g • Sat Fat: 12g • Cholesterol: 48mg • Sodium: 872mg • Carbs: 69g • Fiber: 11g • Sugars: 6g • Protein: 16g