For a richer flavor, use homemade chicken stock. Feel free to experiment with different herbs and spices to customize the flavor profile. To make this dish vegetarian, substitute vegetable broth for chicken stock and omit the cheese, or use a vegetarian parmesan alternative. The cooking time may vary depending on the type of oats used. Check for tenderness as you cook.
Savory Oat Risotto
-
PREP TIME10 mins
-
COOK TIME43 mins
-
TOTAL TIME53 mins
-
SERVING4 People
-
VIEWS15
Elevate your dinner routine with this comforting and nutritious twist on a classic risotto! Swapping rice for hearty steel-cut oats creates a creamy, flavorful dish that's both satisfying and good for the planet. Perfectly paired with your favorite protein and seasonal vegetables.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate69 g
-
Cholesterol48 mg
-
Fiber11 g
-
Protein16 g
-
Saturated Fat12 g
-
Sodium872 mg
-
Sugar6 g
-
Fat23 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, gently heat chicken stock over medium heat until simmering. (Approx. 5 minutes) Cover and keep warm.
02
StepSeparate 2 tablespoons of the green spring onion tops and set aside for later.
03
StepMelt 2 tablespoons of butter in a large skillet over medium heat. Add the white parts of the chopped spring onions and sauté until softened. (Approx. 1 minute) Introduce the minced spring garlic and continue to cook until fragrant and tender. (Approx. 2-3 minutes)
04
StepStir in the steel-cut oats and toast in the pan for about 30 seconds. Add 2 tablespoons of butter, and stir constantly until the oats are lightly toasted. (Approx. 2 minutes) Season with salt and pepper, then deglaze the pan with white wine, stirring until fully absorbed. (Approx. 3 minutes)
05
StepLadle in enough warm chicken stock to cover the oats. Cook, stirring frequently, until the liquid is almost completely absorbed. (Approx. 3 minutes) Continue this process, adding stock ladle by ladle and stirring until absorbed each time, until the oats are tender and the risotto is creamy. (Approx. 24 minutes)
06
StepStir in the reserved green spring onion tops and cook for 1 minute.
07
StepReduce the heat to low. Add the remaining 1 tablespoon of butter and the grated Parmigiano-Reggiano cheese. Stir until melted and well combined. (Approx. 1 minute) Season to taste with salt and pepper. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Finn Streichnader
Jun 26, 2025I added some sauteed mushrooms and it was fantastic. Will definitely make this again.
Leatha Streich
Jun 21, 2025I'm not a big fan of risotto, but this oat version is surprisingly good!
Deven Abbott
Jun 16, 2025I was skeptical about using oats instead of rice, but this risotto was amazing! So creamy and flavorful.
Janiya Macgyver
Jun 1, 2025This is my new go-to recipe for a quick and healthy weeknight meal.
Kane Ruecker
May 26, 2025A great way to use oats in a savory dish. My family loved it!
Kelvin Price
May 13, 2025Easy to follow recipe and the risotto turned out perfectly. Thanks for sharing!