Oats Risotto Recipe

Name: Oats Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-5 cups chicken stock or low-sodium broth; 3 tablespoons unsalted butter; 1 leek (white and tender green parts only) halved, sliced thin and washed; 1 large garlic clove, peeled and sliced thin; 1 cup white wine; 11/2 cups stone or steel-cut oats; 1 cup English peas, fresh or frozen; 4-5 ramps or spring onions,; cleaned and sliced thin; 1 cup grated Pecorino Romano; Kosher salt, to taste; Good olive oil or black truffle oil, for garnish

Servings: persons

4-5 cups chicken stock or low-sodium broth
3 tablespoons unsalted butter
1 leek (white and tender green parts only) halved, sliced thin and washed
1 large garlic clove, peeled and sliced thin
1 cup white wine
11/2 cups stone or steel-cut oats
1 cup English peas, fresh or frozen
4-5 ramps or spring onions,
cleaned and sliced thin
1 cup grated Pecorino Romano
Kosher salt, to taste
Good olive oil or black truffle oil, for garnish

1
1. Put stock in a small pot and bring to a simmer. Meanwhile, in a large saucepan over medium heat, melt 2 tablespoons butter. When butter starts bubbling, add leeks and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
2
2. Add garlic and cook until aromatic, 1-2 minutes more. Add wine and stir to combine. Cook until most of the wine has evaporated, about 7 minutes. Stir in oats and toast 1 minute.
3
3. Stir in 1 cup simmering stock and cook while stirring frequently. When nearly all the stock has been absorbed, add another cup of stock. Continue adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions. The risotto is done when the oats are chewy-tender, about 25 minutes total.
4
4. Stir in peas, ramps, 3/4 cup Pecorino and remaining butter. Cook until peas and ramps are heated through, about 1 minute. Season with salt, to taste.
5
5. To finish the dish, sprinkle risotto with remaining cheese. Drizzle olive or truffle oil overtop and serve immediately.

848

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4-5 cups chicken stock or low-sodium broth, 3 tablespoons unsalted butter, 1 leek (white and tender green parts only) halved, sliced thin and washed, 1 large garlic clove, peeled and sliced thin, and more.

Yes, Oats Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oats Risotto

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