Savory Oat Risotto Recipes

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SAVORY OAT RISOTTO



Savory Oat Risotto image

Chicago-based filmmakers Matt Wechsler and Annie Speicher lead a busy life, especially with two small children to feed. Their meal plan frequently includes dishes made with good-for-the-planet ingredients. Oats are an essential rotation crop, delivering nutrients into the soil. So, they created a twist on the classic Italian preparation, swapping out rice for oats. This is best served with a hearty protein (beef, pork, lamb, goat, or chicken) and sauteed seasonal vegetables.

Provided by Leslie Kelly

Categories     Grain Side Dishes

Time 53m

Yield 4

Number Of Ingredients 8

3 cups chicken stock
1 bunch spring onions, chopped, or more to taste
5 tablespoons butter, divided
½ bunch spring garlic, minced, or more to taste
2 cups steel-cut oats
sea salt and freshly ground black pepper to taste
⅓ cup white wine
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
  • Measure out 2 tablespoons spring onion tops and reserve.
  • Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
  • Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
  • Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
  • Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 551.5 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 23 g, Fiber 10.6 g, Protein 16.4 g, SaturatedFat 12 g, Sodium 871.9 mg, Sugar 6.4 g

SAVORY OATMEAL, RISOTTO STYLE



Savory Oatmeal, Risotto Style image

Who knew that steel-cut oatmeal could be treated like risotto? It would have never occurred to me until some friends suggested it. Food.com is so very comprehensive, should have known I would find a few versions of it here. Perfect comfort food on a chilly autumn day, warm, filling, and healthy. Mushrooms are optional. But if you are using them, wipe them clean with a paper towel. If they are washed, they act like a sponge, soaking up the water. I have only tried this with steel-cut oats, like McCann's or Bob's Red Mill.

Provided by French Terrine

Categories     Lunch/Snacks

Time 50m

Yield 1 serving(s)

Number Of Ingredients 12

1/2 onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
8 ounces sliced mushrooms
1 teaspoon fresh thyme
1 garlic clove, minced
1 tablespoon butter
1/4 cup steel cut oats
2 tablespoons white wine
1 cup chicken broth or 1 cup chicken stock
Worcestershire sauce
salt & pepper

Steps:

  • Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté. Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly.
  • Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto.
  • Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.

Nutrition Facts : Calories 433.1, Fat 16.7, SaturatedFat 8.4, Cholesterol 30.5, Sodium 965.2, Carbohydrate 50, Fiber 10.6, Sugar 12.4, Protein 20.6

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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