Steel Cut Oat Risotto? Yep, really tasty!

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

    Such a beautiful sight these veggies are!

  • 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
  1. In a large saucepan heat olive oil and oats over medium-high heat. Cook for 3-4 minutes.
  2. Add the onion, garlic and vegetables. Stir around to coat with olive oil.
  3. 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.
  4. 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.
  5. Serve with a crusted fish or chicken and a salad. I served it with Spicy Crusted Chicken (recipe to come).
Nutrition Details:
Gluten free, dairy free, vegetarian, whole grain
Makes five 1-cup servings, per serving:
225 calories, 8 grams fat, 1 saturated fat, 34 grams carbohydrate, 7 grams fiber, 9 grams protein

7 thoughts on “Steel Cut Oat Risotto? Yep, really tasty!

  1. I am making this tonight, I am excited to try it! I am adding shredded chicken to ours though, because you leave your readers hanging when you say “recipe to come”….
    Patiently waiting,
    Deven 🙂

    • I totally forgot that I mentioned the chicken recipe in that post! Thanks for the reminder and your patience 😉 It is amazing that I have planned to make the steel cut oat risotto and post the chicken recipe this week! Seriously, it’s like we share a brain!

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