Risotto is delicious. It's also time consuming and requires an inappropriate amount of attention while cooking. Enter rice's best friend, oats! Subbing steel-cut oats for arborio may seem like a lazy way to avoid the grocery store - but it's really quite brilliant. Thus far, my efforts at steel-cut oat risotto have yielded better results than the original. Try it, you'll see!
1 c steel cut oats, soak for 1 hour (or all day)
1 T olive oil
1/2 white onion, diced
1 clove garlic, minced
1/4 c white wine
2 c broth (or water and bouillon)
1/4 c sun dried tomatoes, chopped
1 c mushrooms
1/2 c spinach
2 T nutritional yeast
1/2 lemon, juiced
1/2 t salt
pepper to taste
Cheesy substitute to top if desired, although it's pleasantly creamy without.
Soak your oats. Do it. Then, when you're ready:
Saute onion and garlic in olive oil for 3-5 minutes. Add oats and lightly toast for another 3 minutes or so. Add your wine, stir, and bring to a simmer. Add sun-dried tomatoes. After your wine has evaporated, add 1 c of broth, stirring to avoid oat stickage. Drop in your mushrooms. Add the last broth cup after the first dose has been absorbed. add the remaining ingredients. Once all the liquid has disappeared, you're ready to go!
