Recipes
Oat Risotto with Chorizo

Oat Risotto with Chorizo

Wake up your taste buds and increase your soluble fiber intake with this creamy oat risotto, topped with spicy chorizo and tender-crisp broccoli.
Servings: 4
Course: Mains
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Ingredients Instructions

Ingredients
  

  • 3/4 lb chorizo (340g)
  • 2 cups water (500 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1 1/3 cups steel cut oats (335 ml)
  • 1 1/2 cups chicken broth (375 ml)
  • 1/2 cup Parmesan cheese finely shredded, divided (125 ml)
  • 2 teaspoons olive oil (10 ml)
  • 2 cups broccoli florets (500 ml)
  • 2 cups tomatoes diced (500 ml)
  • 1/4 teaspoon black pepper freshly ground (1 ml)
  • 1/8 teaspoon sea salt (.5 ml)
  • 1/4 cup parsley fresh, to garnish, (60 ml)

Instructions
 

  1. Slice the chorizo into 1/4” rounds.
  2. In a large saucepan, bring the water to a boil. Add steel cut oats and salt, stirring constantly until water returns to a boil.
  3. Reduce heat and simmer, covered, for 25 minutes or until oats are tender, stirring occasionally.
  4. Stir in chicken broth and simmer, uncovered, for about 5 minutes or until mixture is creamy. Do not over cook.
  5. Add 6 Tbsp of the parmesan cheese and stir until cheese is melted.
  6. Meanwhile, in a large non-stick skillet sauté chorizo and broccoli in olive oil until chorizo is browned. Stir in tomatoes, pepper and the remaining 1/8 tsp salt.
  7. Divide risotto between four dishes and top with chorizo and broccoli. Sprinkle with fresh parsley and reserved cheese.
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