Oatmeal Risotto with Peas and Lemon Zest

oatmeal risottoI know, I know, you’re probably thinking, oatmeal risotto?!?! Savory oatmeal?! When I first heard of this idea, I too thought, wait a minute, could it be? A different way to eat the grain that is usually reserved for breakfast and made bland or sweet?! NO WAY! When I first saw someone make this on an old episode of Chopped, I knew I had to try it. I have since seen it occasionally on a few restaurant menus, and maybe it’s trending? It definitely came out yummy and Zak has now claimed this as his favorite. It’s definitely a VERY EASY meal to make and you don’t feel super guilty enjoying it as everyone knows, oatmeal is good for you! πŸ™‚ Plus the ingredients are usually items that you may already have in your pantry! This recipe is super basic and you can add other items into it like herbs, other veggies or cheeze! If you choose to add other veggies, add them in with the onions to saute a bit. If you choose to add fresh herbs or cheeze, add those items in last. Enjoy and go for seconds (because it’s sorta guilt-free)!

Servings: 4

Time from start to plate: 30 minutes


2 tbsp of Earth Balance butter

1 onion chopped (you can use shallots or any other onion-like veggie)

1 cup of steel-cut oats

3 cups of veggie broth (I love to use Better Than Bouillon No Chicken Base – once you use this stuff you will be hooked and never use anything else)

1 cup of frozen peas (place in warm water and let sit while you are prepping your ingredients and starting your cooking, when you are ready to use them, drain them before placing them in your mixture)

zest from 1 lemon

salt and pepper to taste

This is how we do:
In a saucepan, melt the butter over medium heat. Add your chopped onions and saute for about a couple of minutes until they start to sweat. Stir in the steel-cut oats and continue to coat them in the butter/onion mixture. Continue to saute and stir over the medium heat for about a minute. Add in one cup of broth and stir. Let the broth simmer but stir constantly so that the broth absorbs evenly in your mixture. When it looks as through the broth has been absorbed, add another cup of broth and stir again while it simmers. Do this one more time with the last cup of broth. Once the broth has been absorbed and your oats are thick in consistency, add the drained peas and stir. Add the lemon zest and stir again. Add salt & pepper to taste and serve!


5 responses to this post.

  1. Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    Delicious Cod Recipe


  2. Posted by shilps on April 25, 2011 at 8:54 pm

    this looks yummy! i have a dumb question, can instant oats (quick cook) be substituted for the steel cut oats?


    • not a dumb question at all! πŸ™‚ i think you could but just be cautious about how much broth you put in and maybe make sure that your other ingredients are cooked through before adding the quick oats? it might also turn out mushy. but i say give it a try!


  3. Posted by Robert Martinez on May 17, 2011 at 7:00 pm

    Your Oatmeal Risotto with Peas and Lemon Zest is delicious! I made it tonight and my wife and I loved it!
    Keep those scrumptious recipes coming ;o)


  4. Posted by Wife on June 5, 2011 at 7:15 pm

    I see Rob already told you I loved this recipe, but you may not know that I was scared! This was the first time I have EVER eaten oatmeal! Isn’t that crazy? Some vegetarian I am πŸ™‚ Now I may even try it for breakfast….but for lunch or dinner this was even better the next day! V.


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