Savory Oat Risotto

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Chicago-based filmmakers Matt Wechsler and Annie Speicher lead a busy life, especially with two small children to feed. Their meal plan frequently includes dishes made with good-for-the-planet ingredients. Oats are an essential rotation crop, delivering nutrients into the soil. So, they created a twist on the classic Italian preparation, swapping out rice for oats. This is best served with a hearty protein (beef, pork, lamb, goat, or chicken) and sauteed seasonal vegetables.

Submitted by Leslie Kelly

Updated on February 5, 2025

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Prep Time:

10 mins

Cook Time:

43 mins

Total Time:

53 mins

Servings:

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

3 cups chicken stock
1 bunch spring onions, chopped, or more to taste
5 tablespoons butter, divided
½ bunch spring garlic, minced, or more to taste
2 cups steel-cut oats
sea salt and freshly ground black pepper to taste
⅓ cup white wine
½ cup grated Parmigiano-Reggiano cheese

Directions

Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
Measure out 2 tablespoons spring onion tops and reserve.
Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

Cook's Notes:

Use homemade chicken stock for best results. You can skip the warming step, but the oats cook more evenly if it is warm.

Substitute 3 shallots for the spring onions if desired.

Substitute 2 garlic cloves for the spring garlic if preferred. Add once spring onions are soft, cooking for about 30 seconds until fragrant but not burnt.

For extra flavor, add a bit of heavy whipping cream in step 6.

Nutrition Facts (per serving)

552	Calories
23g	Fat
69g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 552
% Daily Value *
Total Fat 23g	29%
Saturated Fat 12g	60%
Cholesterol 48mg	16%
Sodium 872mg	38%
Total Carbohydrate 69g	25%
Dietary Fiber 11g	38%
Total Sugars 6g
Protein 16g	33%
Vitamin C 18mg	20%
Calcium 200mg	15%
Iron 7mg	38%
Potassium 306mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.