Oat Risotto Recipe
Italian-inspired · Main course · 35 min total
A creamy, comforting twist on traditional risotto using rolled oats instead of rice. This hearty dish is perfect for a cozy weeknight dinner.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup rolled oats (not instant)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (or vegetable broth)
- 4 cups vegetable or chicken broth, warmed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook 1 minute more.
- Stir in the rolled oats and cook, stirring constantly, for 1-2 minutes until lightly toasted.
- Pour in the wine and stir until absorbed, about 1 minute.
- Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until oats are tender and creamy, about 20-25 minutes. You may not need all the broth.
- Remove from heat. Stir in Parmesan cheese and butter until melted and creamy. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
Tips
- For a vegan version, use vegetable broth, omit Parmesan, and add 2 tablespoons nutritional yeast.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat with a splash of broth.
- Feel free to add sautéed mushrooms or peas for extra flavor and texture.
AI estimate may be inaccurate · Terms