Each week I go through magazines and cookbooks to find recipes for meals and snacks. As a result, I never make the same thing twice. This drives Dan crazy! When I make something really good, I try to keep that random page I tore out of a mag, but it usually ends up in the trash or lost on the cookbook shelf. Well, this is a keeper! Turns out this blog will be a handy way of keeping track of the recipes that I’d really like to make again.
This Oat Risotto Primavera was inspired by a recipe in Runner’s World. I used a bunch of veggies that I had in the fridge and it made a really colorful risotto that we all loved-and Dan doesn’t usually like risotto.
Not only tasty, this is a whole-grain dish that isn’t laden with cream and cheese. Regular risotto is made from arborio rice, a type of white rice, and seasoned with cream and cheese. Made from steel-cut oats this is a filling whole-grain dish, seasoned with vegetables, olive oil and herbs, so it is satisfying without being super-heavy.
This risotto is a huge step-up from traditional risotto.
Oat Risotto Primavera
- 2 tablespoons extra-virgin olive oil
- 1 cup steel-cut oats
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 carrots, diced
- 1 small broccoli floret, diced
- 1/2 yellow bell pepper, diced
- 5 cups vegetable broth, reduced sodium
- 1/2 tablespoon black pepper
- 1 tablespoon oregano
- 1/4 cup fresh basil, minced or 2 tablespoons dried basil
- In a large saucepan heat olive oil and oats over medium-high heat. Cook for 3-4 minutes.
- Add the onion, garlic and vegetables. Stir around to coat with olive oil.
- Add the broth. Traditionally, risotto is cooked by slowly adding hot broth, but I find that really time-consuming. If you are able to add 1/4 cup of hot broth at a time, go for it, if not, add all the broth at one time and come back to stir it every once-in-awhile.
- Bring to a boil and then simmer on medium heat. Stir every 5 minutes or so, until the liquid is absorbed and the oats are cooked al dente, about 20 minutes.
- Serve with a crusted fish or chicken and a salad. I served it with Spicy Crusted Chicken (recipe to come).