Oatmeal Risotto with Chorizo

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Ingredients

 400 g chorizo
 2 cups water
 ½ tsp salt
 1 ⅓ cups steel-cut oats
 1 ½ cups chicken broth
 6 tbsp finely shredded Parmesan cheese
 2 tsp olive oil
 2 cups broccoli florets
 2 cups diced tomatoes
 ¼ tsp freshly ground black pepper
 ⅛ tsp sea salt
 4 tbsp fresh parsley to garnish
 2 tbsp finely shredded parmesan cheese to garnish

Directions

1

Cut in wedges the chorizo.

2

In a large saucepan bring the water to boiling. Add the 1/2 teaspoon salt. Gradually add oats, stirring constantly. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until oats are done, stirring occasionally.

3

Add 1 1/2 cups of the chicken broth to the oat mixture. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until mixture is a creamy consistency (be careful not to overcook). Add the 6 tablespoons Parmesan cheese to oat mixture, stirring until cheese is completely melted. If necessary, stir more water to make desired consistency.

4

Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chorizo and Broccoli. Cook until chorizo is slighty brown. Stir in tomatoes, freshly ground black pepper, and the 1/8 teaspoon sea salt.

5

Divide oat mixture among 4 dishes. Spoon chorizo mixture over. Sprinkle with fresh parsley. If desired, garnish with the 2 tablespoons Parmesan cheese.

Oatmeal Risotto with Chorizo
IngredientsDirections

Ingredients

 400 g chorizo
 2 cups water
 ½ tsp salt
 1 ⅓ cups steel-cut oats
 1 ½ cups chicken broth
 6 tbsp finely shredded Parmesan cheese
 2 tsp olive oil
 2 cups broccoli florets
 2 cups diced tomatoes
 ¼ tsp freshly ground black pepper
 ⅛ tsp sea salt
 4 tbsp fresh parsley to garnish
 2 tbsp finely shredded parmesan cheese to garnish

Directions

1

Cut in wedges the chorizo.

2

In a large saucepan bring the water to boiling. Add the 1/2 teaspoon salt. Gradually add oats, stirring constantly. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until oats are done, stirring occasionally.

3

Add 1 1/2 cups of the chicken broth to the oat mixture. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until mixture is a creamy consistency (be careful not to overcook). Add the 6 tablespoons Parmesan cheese to oat mixture, stirring until cheese is completely melted. If necessary, stir more water to make desired consistency.

4

Meanwhile, in a large nonstick skillet heat oil over medium heat. Add chorizo and Broccoli. Cook until chorizo is slighty brown. Stir in tomatoes, freshly ground black pepper, and the 1/8 teaspoon sea salt.

5

Divide oat mixture among 4 dishes. Spoon chorizo mixture over. Sprinkle with fresh parsley. If desired, garnish with the 2 tablespoons Parmesan cheese.