Spring Oat Risotto

Here’s a recipe a modified a bit from the Wall Street Journal.  I was intrigued with the idea of making a risotto using steel cut oats.  Steel oats come from the same plant as rolled oats, old fashioned oats or instant oatmeal.  Steel cut oats are less processed and are made by cutting the whole grain into slices.  The result is oats that have more protein, fiber and nutrients than the other types of oats.  The original recipe called for ramps.  Sadly I haven’t made my way to northern Michigan recently to see if the ramps (wild leeks) are in season yet.  I hope I haven’t missed them; here are a few photos from my ramp hunt last year.


4 ½ cups chicken broth or stock

2 tablespoons butter or olive oil

2 leeks (white and tender green parts only) halved and sliced thin

1 clove of garlic, diced

1 cup white wine

1 ½ cups steel oats

4 or 5 ramps or green onions, sliced thin

½ pound asparagus trimmed and cut into 1 inch lengths

3/4 cup grated parmesan cheese


Melt butter in large saucepan over medium heat.  Add leeks to the pan and cook until softened, about 5 minutes.  Add garlic to the pan and cook one to two minutes more.  Add wine to the pan and cook until most of the wine has evaporated, about 7 minutes.  Stir in oats and toast for about one minute.  Stir in 1 cup of chicken broth and stir frequently.  When most of the broth is absorbed, add another cup of broth.  Continue to add broth 1 cup at a time, cooking until the liquid is nearly absorbed before adding the next cup.  Toss the asparagus into the pan with the last ½ cup of broth.  When the liquid has cooked down, add the ramps/green onions and cheese.  If you aren’t looking to limit your calories/fat, add another tablespoon of butter or olive oil over the top of the dish as you serve it.





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