Savory Oatmeal Risotto Style Recipes

SAVORY OAT RISOTTO

Steps:

• 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.

OATMEAL FOR DINNER (SAVORY STEEL CUT OATS)

Steps:

• In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
• Meanwhile, melt butter in large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add garlic, mushrooms, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
• Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you'll continue adding stock, 1 ladle at a time, and stirring frequently (you do NOT need to stir constantly). The oats should take about 25 minutes to cook (taste to make sure they are tender).
• To finish, vigorously stir in 1/4 cup cheese. Serve in warm bowls garnished with parsley and extra cheese.

SAVORY OATMEAL, RISOTTO STYLE

Steps:

• Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté. Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly.
• Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto.
• Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.

SWEET AND SAVORY OATMEAL

Steps:

• In a small pot with a lid, bring the water to a boil with a pinch of salt.
• Stir in oats and reduce heat to low. Cover and let cook until the desired consistency is reached.
• Add cinnamon and sugar, and stir.
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• Add the greens to the frying pan and saute for about 1 minute or until they begin to wilt. Remove from heat.
• Add the greens and sausage to your bowl of oatmeal, plus an egg cooked to your liking, and maple syrup to your taste. Serve immediately.