Risotto with oats? I’d be skeptical if I were you, but let me tell you—I’m pleasantly surprised by how much I love this twist on risotto. Traditional risotto is time consuming, rich and delicious, but doesn’t have much to offer in the nutrition department.
I’ve learned how to make a baked version with brown rice and lots of vegetables, but it still takes a little too much time to qualify as an easy weeknight meal.
Enter steel-cut oat risotto! Also known as, another way to use up those steel-cut oats in your pantry. Like arborio rice, steel-cut oats get nice and creamy when cooked.
Unlike brown arborio rice, steel-cut oats require about 25 minutes on the stove, with minimal fuss. Steel-cut oats are 100% whole grain and are a good source of fiber, so this risotto will stick with you.
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