Savory Oat Risotto
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes
2
Remove from heat and cover to keep warm
3
Measure out 2 tablespoons spring onion tops and reserve
4
Heat 2 tablespoons butter in a large skillet over medium heat until melted
5
Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute
6
Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes
7
Stir oats into the skillet for 30 seconds
8
Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes
9
Season with salt and pepper
10
Pour in wine; cook and stir until wine has evaporated, about 3 minutes
11
Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes
12
Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes
13
Stir in reserved spring onion tops and cook, about 1 minute
14
Reduce heat to low
15
Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute
16
Season with salt and pepper