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.
Servings: 4
Ingredients
- 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
Instructions
- Bring stock to a simmer and keep on medium-low heat while you prepare other ingredients.
- In a large saucepan over medium-high heat, sauté shallot until softened, but not browned.
- Add garlic, butter and steel cut oats and cook for one minute, stirring constantly.
- Add wine and cook until completely absorbed.
- 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.
- Remove from heat and stir in pepper, parsley, cheese and peas.
- Note: If you don’t have low-salt stock, you can dilute regular stock 1:1 with water.