Steel oat risotto

Oats, but make it dinner.

Tips

selecting the right oats

When it comes to your oats, the type you choose completely changes the personality of this dish. For this savory porridge, I personally opted for steel-cut oats because they transform the meal into something that eats more like a rich, rustic risotto than a standard breakfast cereal.

Here is a quick breakdown of how your choice of oats will impact the final flavor and texture:

• Steel-Cut (Irish) Oats: These are the least processed, resulting in a dense, chewy texture and a distinct nutty flavor. Because they take longer to cook and retain their shape, they create a “velvety consistency” that mimics the bite of a classic risotto.

Rolled Oats: These have been steamed and flattened, meaning they cook much faster than steel-cut. While they still hold some texture, they are softer and creamier, leaning more toward a traditional porridge feel rather than a hearty grain dish.

Instant Oats: These are pre-cooked and dried for speed. They will produce a much softer, “mushier” texture. If you use these, you’ll lose that signature risotto-like bite, but you’ll have a very smooth, quick savory meal.

Pro Tip: If you decide to swap for rolled or instant oats, be sure to adjust your liquid measurements according to their specific package instructions while following the rest of the recipe’s savory steps.

make it a side, not a meal

While this dish is amazing on its own, it can also act as a delicious risotto inspired side for many meals. My favorite mains to pair with this dish are listed below:
Eggplant Parmesan
Chicken Parmesan
Meatballs
Chicken Piccata

steel oat risotto

Preparation Time: 15 minutes | Cook Time: 35 minutes | Serving size: 4

Gather

• 2 tablespoons vegetable oil
• 7 cloves garlic (adjust for personal preference)
• 1 cup leeks, sliced (white part only)
• 8 ounces mushrooms, chopped into bite-size pieces, plus more for topping (I use portobello and shiitake, but other varieties work, too)
• 1 cup steel-cut oats (see tip below)
• 3 cups vegetable broth (mushroom broth or water and mushroom bouillon also works) 
• 1 medium-size shallot, pureed or grated
• 1 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon red pepper flakes
• 2 cups lacinato kale, destemmed and cut into thinly sliced ribbons
• ½ cup Parmesan cheese, grated or shredded
• Optional garnishes: additional sauteed mushrooms, fried garlic, scallions, thinly sliced shallots, Parmesan cheese, or a jammy or fried egg 

Follow

1. Heat pan: Set a thick-bottom pan over medium heat. Add the vegetable oil.
2. Saute aromatics and mushrooms: Once oil is hot, add garlic, leeks and mushrooms. Stir-sauté for 5 to 8 minutes or until mushrooms begin releasing liquid. 
3. Cook oats: Add oats and combine. Saute for 2 minutes. Slowly add broth, shallot, onion powder, garlic powder, salt, pepper and red pepper flakes. Stir, and bring to a boil. Stir one more time, and reduce to a low heat. Stirring occasionally, cook for 20 to 25 minutes. At the 15-minute mark, add sliced kale and stir. Continue cooking until oats are done.
4. Add Parmesan right before serving.
5. Serve hot and enjoy with garnishes of your choice, or as a side with your main dish.