
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
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
- Finely chop the onion and garlic. Peel the sweet potato and cut into 1.5 cm cubes.
- Heat the oil in a large pot, add the onion and sweet potato.
- Cook over medium high heat for about 4 minutes or until the onion softens.
- Add the chopped garlic, chopped oats and mix well to coat with the oil.
- 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.
- When boiling, lower to medium heat and cook with the lid on for 10 minutes.
- 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.
- You will be stirring from time to time so that the oatmeal becomes creamy, as we do with a traditional rice risotto.
- When the oatmeal is soft, add the chopped spinach.
- Turn off the heat and mix well. The heat from the oatmeal will soften the spinach.
- Add the Parmesan cheese, butter and mix well so that the flavors integrate.
- Taste and season to taste with salt and pepper, this depends on how seasoned the broth you used was.
- Serve hot with more Parmesan cheese and add a little lemon juice if you prefer, the acidity is perfect for this dish.