Make Oat Risotto

With its creamy texture and rich taste, risotto is a classic comfort food. But you can take it to a whole new level by swapping the usual rice for oats. Using oats as the base for risotto gives the dish a delicious nutty flavor that won't have you missing the rice at all. Mix in the usual chicken stock, butter, herbs, and grated cheese, and you have a tasty meal that will please any crowd. Risotto gets a bad rap for being difficult to make, but don't be intimidated -- as long as you stir the oats regularly and continue adding stock until they're tender, you'll have a restaurant-worthy bowl in no time.

Ingredients

• ½ cup (120 ml) extra virgin olive oil, plus more for drizzling
• 1 Spanish onion, finely minced
• 2 cups (160 g) steel-cut oats
• Kosher and freshly ground black pepper, to taste
• Approximately 3 cups (710 g) chicken stock
• 2 tablespoons (28 g) butter
• ½ cup (12 g) fresh basil leaves, torn
• ½ cup (15 g) fresh parsley, chopped
• ½ cup (50 g) grated Parmigiano-Reggiano cheese

Steps

Sauteing the Onions and Oats

1. Heat the olive oil. Add ½ cup (120 ml) of extra virgin olive oil to a large, straight-sided saute pan. Allow it to heat on medium-high until it begins to shimmer, which should take 5 to 7 minutes.
   • If you prefer, you can substitute butter for the olive oil. You can also use a combination of butter and olive oil.
2. Saute the onions until they’re soft. Once the oil is heated, add 1 Spanish onion that’s been finely minced to the pan. Allow the onions to cook until they become soft, which should take approximately 8 minutes.
   • Spanish onions are often labeled as yellow onions at grocery stores and farm stands.
3. Mix in the oats and toast them. After the onion has softened, add 2 cups (160 g) of steel-cut oats to the pan. Let the oats toast for about 2 minutes, or until they begin to smell nutty.
   • Stir the oats regularly as you toast them to ensure that they don’t burn.
4. Season the mixture with salt and pepper. When the oats are finished toasting, add some kosher salt and freshly ground black pepper to taste to the mixture. Stir well to ensure that the mixture is evenly seasoned.

Adding the Liquid

1. Stir in the chicken stock and some water. When the oat mixture is properly season, add 2 ½ cups (532 ml) of chicken stock and 2 ¼ cups (532 ml) of water to the pan. Mix well, and heat the mixture on medium until it comes to a simmer.
   • You can substitute beef or vegetable stock for the chicken stock if you prefer.
   • You can use all stock for the risotto’s liquid if you prefer.
2. Cook the mixture until most of the liquid is absorbed. Once the oat mixture is simmering, lower the heat to medium-low. Continue to cook the mixture until nearly all of the liquid has been absorbed.
   • Stir the mixture regularly as you cook it to ensure that the oats don’t stick to the pan.
3. Add more stock or water and cook until the oats are tender. When the liquid has begin absorbed, continue cooking the mixture until the oats are tender, which should take approximately 25 minutes. Mix in more of the stock or water when the liquid is fully absorbed as necessary until the oats are finished cooking.
   • The oats should be tender, but still have a slight bite to them when they’re finished cooking. The mixture will also develop a thick sauce.
   • Stir the mixture frequently as you cook it down.

Finishing Off the Risotto

1. Mix in the butter and half of the herbs and cheese. When the oats are tender, add 2 tablespoons (28 g) of butter, ¼ cup (6 g) of torn, fresh basil leaves, ¼ cup (7 ½ g) of chopped, fresh parsley, and ½ cup (25 g) of grated Parmigiano-Reggiano cheese. Stir well to ensure that they’re thoroughly incorporated.
   • You can use whatever fresh herbs you like in the risotto. Mint and sage are other tasty options.
   • You can substitute Grana padano, Asiago, or Pecorino-Romano cheese for the Parmigiano-Reggiano if you prefer.
   • Consider mixing in other add-ins to the risotto, including vegetables, such as peas, spinach, or roasted cauliflower, and nuts, such as walnuts or pine nuts.
2. Transfer the risotto to bowls. Once the risotto is fully mixed, spoon it into bowls for serving. It should make between 6 to 8 servings.
3. Top the risotto with the remaining herbs, cheese, and oil. Once you’ve plated the risotto, use the remaining torn basil leaves, chopped parsley, and Parmigiano-Reggiano cheese to top each bowl. Drizzle a small amount of olive oil over the risotto, and serve while it’s still warm.
   • Oat risotto can be a tasty meal on its own, or you can serve as a side to a main course.
   • Store any leftover oat risotto in an airtight container in the refrigerator. It should keep for up to a week.

Tips

• If you plan to serve the oat risotto as a main course, you can mix in some cooked, shredded chicken to add protein and make the dish a little heartier.

Things You’ll Need

• Large, straight-sided saute pan
• Wooden spoon
• 6 to 8 bowls

Sources and Citations

See also

• Make Apple Pie Oatmeal
• Make Cinnamon Raisin Oatmeal with Maple Syrup
• Make Honey Nut Oatmeal with Peaches
• Make Cinnamon Sugar Oatmeal with Cream
• Make McDonald's Oatmeal
• Make Peanut Butter Jelly Oatmeal
• Make Yankee Grits
• Make Porridge
• Make Oatmeal
• Cook Oatmeal in a Slow Cooker

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