Recipes

Oat & Sweet Potato Risotto

One of those comfort foods, perfect to enjoy on a cold or rainy day. We use steel-cut oats instead of rice in the risotto and add spinach and sweet potato to make it more delicious, you'll love it!
Servings: 4 servings
Course: Mains
Ingredients Instructions Video

Ingredients
  

  • ½ tablespoon olive oil
  • ¼ white or yellow onion finely chopped
  • 1 large sweet potato peeled and diced
  • 1 tablespoon chopped garlic
  • ½ cup steel cut oats
  • 1 cup chopped spinach
  • 3 cups vegetable broth
  • ¼ cup Parmesan cheese
  • ½ tablespoon butter
  • Yellow lemon juice to serve
  • Parmesan cheese extra for serving
  • Salt and pepper to taste

Instructions
 

  1. Finely chop the onion and garlic. Peel the sweet potato and cut into 1.5 cm cubes.
  2. Heat the oil in a large pot, add the onion and sweet potato.
  3. Cook over medium high heat for about 4 minutes or until the onion softens.
  4. Add the chopped garlic, chopped oats and mix well to coat with the oil.
  5. Add the vegetable stock and bring to a boil over high heat. Stir well so that the broth helps to loosen the caramelized part of the pot, as it adds a lot of flavor.
  6. When boiling, lower to medium heat and cook with the lid on for 10 minutes.
  7. After the time has elapsed, lower the heat, mix and cook for another 10 to 15 minutes uncovered or until the oatmeal is cooked and soft.
  8. You will be stirring from time to time so that the oatmeal becomes creamy, as we do with a traditional rice risotto.
  9. When the oatmeal is soft, add the chopped spinach.
  10. Turn off the heat and mix well. The heat from the oatmeal will soften the spinach.
  11. Add the Parmesan cheese, butter and mix well so that the flavors integrate.
  12. Taste and season to taste with salt and pepper, this depends on how seasoned the broth you used was.
  13. Serve hot with more Parmesan cheese and add a little lemon juice if you prefer, the acidity is perfect for this dish.

Video

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