Oat Risotto

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Ingredients

 1 small onion, diced
 15 ml mL canola oil 1 tbsp
 250 ml 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 mL ground flaxseed 2 tbsp.
 25 ml grated Parmesan cheese 1 tbsp.

Directions

1

In a medium pan, over medium heat, sauté diced onion in oil for 1 minute.

2

Add oats, cook and stir 3 minutes until starting to lightly toast and smell nutty.

3

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) .

4

Add peas and herbs.

5

Stir in wine, cook and stir until wine is absorbed.

6

Risotto is served el dente. Taste and check texture, adding more both and cooking a few more minutes if needed.

7

Remove from heat, stir in ground flaxseed and Parmesan.

Oat Risotto
IngredientsDirections

Recipe courtesy of POGA and SaskFlax

Ingredients

 1 small onion, diced
 15 ml mL canola oil 1 tbsp
 250 ml 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 mL ground flaxseed 2 tbsp.
 25 ml grated Parmesan cheese 1 tbsp.

Directions

1

In a medium pan, over medium heat, sauté diced onion in oil for 1 minute.

2

Add oats, cook and stir 3 minutes until starting to lightly toast and smell nutty.

3

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) .

4

Add peas and herbs.

5

Stir in wine, cook and stir until wine is absorbed.

6

Risotto is served el dente. Taste and check texture, adding more both and cooking a few more minutes if needed.

7

Remove from heat, stir in ground flaxseed and Parmesan.

Yield:  750 mL (3 cups)
Serving Size:  4 (175 mL/3/4 cup)
Variations:
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.