Think oats are just for breakfast?? Think again!!
I’ve read a lot recently about making savoury porridge. Vicky from The Flourishing Pantry has a great recipe in her new Ebook which got me thinking, could you make risotto with oats? Obviously, I had to try and here is my result.
This oat risotto is a super easy recipe that can be changed to accommodate whatever vegetables and meat you have in the fridge. Just like porridge, the possibilities are endless and the same goes for this oat risotto.
If you have leftover roast vegetables, replace instead of the butternut squash and follow the steps below. Likewise, leftover roast chicken, cooked ham or flaked mackerel would be great bacon substitutes in this oat risotto. Simply add any cooked meat at the last step with no need to fry off.
- 2 smoked bacon rashers, diced
- 1 tsp oil
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 150g (around 1/2) butternut squash, peeled and cut into bite-size chunks
- 60g oats
- 90ml water
- 2 tbsp plain yoghurt
- 3 tbsp frozen peas
- 2 tsp green pesto
- Place a dry saucepan over a medium heat and fry off the rashers. Remove and set aside for later.
- Return the saucepan to the heat and add the oil.
- Once the oil has heated up, add the onions and garlic. Cook until softened and stir through the butternut squash. Allow to cook for 5 minutes, stirring regularly.
- Add the oats and water. Stir to combine and increase the heat to a gentle boil. Return to a simmer, stir through the yoghurt and frozen peas, cover and allow the oats and squash to cook fully through.
- Finally, stir through the rashers and cook for a further 2 minutes.
- Serve in deep bowls with a drizzle of pesto.