LEMON THYME STEEL CUT OATS ‘RISOTTO’

LEMON THYME STEEL CUT OATS ‘RISOTTO’
Oats for supper?
Absolutely…
although at first I thought it a sacrilege
to mess with one of my favourite dishes – risotto.
Apparently it isn’t as unusual as I first thought.
There are many recipes replacing rice with steel cut oats
or pin head oats as it is sometimes called.
I gathered together all my usual risotto ingredients,
heated the broth
and proceeded….

…after a few minutes the starch in the oats started to release…
and after 20 – 30 minutes, we were ready to enjoy.
 
 
LEMON THYME STEEL CUT OATS ‘RISOTTO’
4 cups broth (my choice chicken)
a few swirls around the pan of olive oil
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, chopped
1 cup steel cut oats
1/2 cup white wine
sea salt and pepper
2 -3 sprigs fresh thyme
1 cup green peas (fresh or frozen will do)
oyster mushrooms (about 1 cup roughly sliced)
juice of 1/2 lemon
1 package Boursin cheese (I love the one with pepper)
1/2 cup grated Parmesan
lemon wedges to garnish
Gather/prepare all your ingredients and have close at hand.
Heat the broth and set beside your cooking pot for convenience.
Sauté onion and garlic in oil until fragrant.
Add oats and stir to mix well with onion, garlic and oil.
I like adding the seasonings and lemon juice at this point so the flavours are absorbed into the oats.
Deglaze with wine and reduce the liquid slightly.
Add the hot broth by ladle stirring each addition until almost absorbed.
Toward the end of broth additions add the peas and mushrooms.
When the oats are cooked to your liking, stir in the cheeses.
Scoop into serving bowls and be ready to swoon.
…final impressions?
YUM!
 
 
Click to check out more Galley Kat Risotto recipes…
inspired by the porridge guru Golden Spurtle
 
 
 

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