Alexs Red Berry Risotto Oatmeal Recipes

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SPICED APPLE OATMEAL



Spiced Apple Oatmeal image

This bowl of comforting oatmeal will warm you up and keep you full all morning long. Sweet stewed apples and crunchy pecans enliven the texture of old-fashioned oats, making it a perfect way to start your day.

Provided by Shira Bocar

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h45m

Yield Serves 2

Number Of Ingredients 9

1 apple, such as Empire or Braeburn, cored and chopped
2 tablespoons unsalted butter
2 tablespoons pure maple syrup, plus more for serving
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons water
1 cup old-fashioned rolled oats
2 cups water
Chopped toasted pecans, for serving

Steps:

  • In a saucepan, heat apple, butter, maple syrup, cinnamon, salt, and 3 tablespoons water over medium-high until simmering. Cover and cook until apples are tender, about 5 minutes. Reserve 1/2 cup apple mixture for garnish.
  • Add oats and 2 cups water to saucepan with remaining apple mixture and simmer, uncovered and stirring occasionally, until oats are creamy, about 5 minutes.
  • Serve with reserved apple mixture, pecans, and more maple syrup, if desired.

SAVORY OATMEAL RISOTTO



Savory Oatmeal Risotto image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, plus more for drizzling
1 Spanish onion, finely minced
2 cups steel-cut oats
Kosher salt and freshly cracked black pepper
About 3 cups chicken stock
2 tablespoons butter
1/2 cup fresh basil leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
  • Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
  • Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

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