Oat Risotto With Parmesan And Peas
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5 from 1 vote

Oat Risotto with Parmesan and Peas

Steel cut oats take the place of Arborio rice in this creamy risotto-inspired dish. It’s actually less hands on than traditional risotto. For a different taste, try pecorino or Romano cheese in place of the parmesan.
Course Mains
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4


  • 1 Tbsp olive oil (15 ml)
  • 1 shallots minced
  • 2 cloves garlic small, minced
  • 1 cup steel cut oats (250 ml)
  • 1 Tbsp butter (15 ml)
  • 1/2 cup white wine dry (125 ml)
  • 5 cups chicken stock low-salt or vegetable broth (1250 ml)
  • 1/2 cup peas small frozen, thawed (125 ml)
  • 1/2 cup parmesan cheese (125 ml)
  • 2 Tbsp flat-leaf parsley finely chopped (30 ml)
  • pinch black pepper


  1. Bring stock to a simmer and keep on medium-low heat while you prepare other ingredients.
  2. In a large saucepan over medium-high heat, sauté shallot until softened, but not browned.
  3. Add garlic, butter and steel cut oats and cook for one minute, stirring constantly.
  4. Add wine and cook until completely absorbed.
  5. Add stock, one ladleful at a time, stirring frequently, cooking until liquid is nearly absorbed before adding more. The oats should be cooked in about 25 minutes – they will be al dente and creamy.
  6. Remove from heat and stir in pepper, parsley, cheese and peas.
  7. Note: If you don’t have low-salt stock, you can dilute regular stock 1:1 with water.

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