1 small onion, diced
15 mL canola oil 1 tbsp.
250 mL steel cut oats 1 cup
750 mL low sodium chicken broth, heated 3 cups
125 mL white wine ½ cup
125 mL frozen baby peas, thawed ½ cup
15 mL chopped fresh herbs such as rosemary, thyme, parsley, dill, etc. 1 tbsp.
25 mL ground flaxseed 2 tbsp.
25 mL grated Parmesan cheese 1 tbsp.
In a medium pan, over medium heat, sauté diced onion in oil for 1 minute.
Add oats, cook and stir 3 minutes until starting to lightly toast and smell nutty.
Add 125 mL (1/2 cup) hot broth, stirring constantly until liquid is absorbed. Repeat with another 125 mL (1/2 cup) doing the same until you’ve added a total of 625 mL (2½ cups) .
Add peas and herbs.
Stir in wine, cook and stir until wine is absorbed.
Risotto is served el dente. Taste and check texture, adding more both and cooking a few more minutes if needed.
Remove from heat, stir in ground flaxseed and Parmesan.
Yield: 750 mL (3 cups)
Serving Size: 4 (175 mL/3/4 cup)
Add at the fourth addition of broth:
125 mL (1/2 cup) diced zucchini, edamame, etc.
125 mL 91/2 cup) sliced mushrooms
50 mL (1/4 cup) chopped sundried tomatoes.
Wine may be substituted with 125 mL (1/2 cup) of chicken broth.
Risotto should be served a little on the soupy side not thick like porridge.
Recipe courtesy of POGA and SaskFlax