Oat Risotto

Winter is just around the corner.
The beginning and end of the day has cooled down and we all return to a blessed routine.

There’s no one who doesn’t imagine their exciting bowl
The one they’ll hug tightly.

My oat risotto is a perfect meal for any time of day.
It’s perfect, balanced and full of wonderful creaminess.
It’ll contain any vegetable you choose for it,
It’ll be suitable for a dairy meal or a vegan meal that’ll give us a wonderful pareve risotto.
It’ll hug you as tight as possible,
Will warm your body from the inside out,
Will strengthen you,
And will give you the tightest hug in the world.

This is my happy risotto,
Oat risotto,
Rich in wonderful fiber,
Balanced and gives us all wonderful peace.

A few quick and single minutes,
And your wonderful risotto pan will be ready 🙂

Exciting and happy autumn days to all of us 🙂

Oat Risotto. image: Essy Roz

Oat Risotto

Ingredients: 

• 1 small red onion
• ¼ cup fine green peas
• A handful of diced pumpkin (you can put any vegetable you like, it’s important to cut it into small cubes and cook it before putting the oats in the pan)
• 1 cup of instant oats (Quaker oats, for quick preparation)
• 2 cups water
• ½ cup non-dairy milk / coconut cream
• ½ teaspoon salt
• 1 garlic clove
• ¼ cup grated cheese (not a must)

Optional seasoning: a spoonful of pesto spread / olive tapenade / dried tomatoes / cinnamon / nutmeg / curry powder / cumin seeds / turmeric or any spice you like.

Steps:

1. In a wide pan, heat a little olive oil over medium heat and fry the onion for a few minutes.
2. Add the peas (you can use frozen peas from the freezer) and the small pumpkin cubes  (or any other vegetable you choose) and mix.
3. Add a pinch of salt, mix and fry everything for a few minutes until the vegetables surrender to the heat of the pan. I recommend covering the pan with a lid between mixes.
4. Add the spices to the risotto now, you can also omit spices if that’s what you choose to do.
5. Add the oats and mix together with the vegetables.
6. Reduce the heat to medium and add the water gradually while stirring constantly. After we have added all the water, let the oats absorb all the liquid and mix again.
7. Finally add the milk and mix again.

Add a little grated cheese, if you like, mix again and serve hot straight from the pan to the plate.

A little extra from me:

• The risotto can be kept in a sealed box for up to 3 days. You can heat it in the microwave or in a pan with a little warm water.
• You can’t add the cheese or replace it with vegan cheese.
• You can add any vegetable you choose, it’s just important to cook it a little in the pan beforehand.
• I recommend cutting the vegetables into small pieces.
• You can put frozen mixed vegetables instead of fresh vegetables, just fry them a little in the pan before adding the oats.
• It’s possible to mix legumes (pre-cooked) into the risotto and add them just after adding the milk, just to unify the ingredients and heat them.

Let’s fry the onion. image: Essy Roz

Add the peas and onion cubes. image: Essy Roz

Fry everything together for a few minutes. image: Essy Roz

Cover with a lid between mixes. image: Essy Roz

Add the instant oats. image: Essy Roz

Mix everything together. image: Essy Roz

Add the water and milk and mix well. image: Essy Roz

Allow the oats to absorb the liquids. image: Essy Roz

Add the cheese and mix. image: Essy Roz

Oat Risotto. image: Essy Roz

Oat Risotto. image: Essy Roz