Home Cooking

Oatmeal Risotto

oatmeal risotto


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Home Cooking 9

oatmeal risotto

A Fish Called Wanda | Mar 17, 2005 11:10 AM

I have to admit that I did not even like oatmeal until I discovered McCann's. It's great for breakfast with all the usual fixings, but I tried making a savory oatmeal risotto the other day, and it was absolutely stunning. I saw the other posts about McCann's, which reminded me to share this recipe with my fellow hounds.

Here is roughly what I did:

I toasted 1 cup of oats in a pan with a little olive oil over medium heat shaking the pan often. When the oats got golden brown and aromatic (about 3 minutes), I poured in 4 cups of water and brought to a boil. Then turned down the heat to low, added salt (about 1 tsp kosher salt or to taste), and simmered uncovered for 20-30 minutes.

While oats were cooking, I thinly sliced asparagus stalks and mushrooms and sauteed them in some oil and butter.

When oats were done (but not mushy), I stired in 1/3 cup of milk, 1 Tbsp butter, about 1/4 cup parmesan, and sauteed asparagus and mushrooms. I mixed it all up, and served sprinkled with extra parmesan. Just heavenly. Who says oats need to be sweet? Could be my Russian heritage speaking here -- we like making hot serials in a savory way.

Note: I grated parmesan with a Microplan grater, which makes it very light and fluffy. If you use a different grater, you might need less than 1/4 cup.

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