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Savoury oat risotto recipe

Savoury oat risotto recipe

  • Recipes
  • Dish type
  • Side dish

In this creative twist on a classic Italian risotto, oats are cooked with wine, stock and cheese. A fantastic side dish or main.

2 people made this

IngredientsServes: 4

  • 700ml chicken stock
  • 1 bunch spring onions, chopped, or more to taste
  • 70g butter, divided
  • 1/2 bunch spring garlic, minced, or more to taste
  • 320g steel-cut oats
  • sea salt and freshly ground black pepper to taste
  • 80ml white wine
  • 40g grated Parmigiano-Reggiano cheese

MethodPrep:10min ›Cook:43min ›Ready in:53min

  1. Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
  2. Measure 2 tablespoons of the dark green parts of the spring onions and reserve.
  3. Heat 30g of the butter in a large frying pan over medium heat until melted. Add remaining spring onions to the pan; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
  4. Stir oats into the pan for 30 seconds. Add 30g butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
  5. Ladle enough chicken stock into the pan to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
  6. Reduce heat to low. Stir in remaining butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

Cook's note

Use homemade chicken stock for best results. You can skip the warming step, but the oats cook more evenly if it is warm.

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Best of British oat risotto with parsnips three ways

Ally Head and Lydia Winter's winning Rude Health Porridge Championships dish

This year's Rude Health Porridge Championship winners and Foodism staffers, Ally and Lydia (L-R)

The 2019 Rude Health Porridge Championship judges

This year's Rude Health Porridge Championship contestants

Published: Tuesday 15th October 2019

Serves 1

Preparation time 20 minutes

Cooking time 20 minutes

The sound of oat risotto – with three different versions of parsnip, of all things – may have you running for the hills faster than Eliud Kipchoge, who recently broke the world marathon record by a huge 45 seconds. But fear not: this creamy savoury porridge is a tasty winter warmer that champions British seasonal produce and ingredients with low air miles, and we reckon you'll be making it again and again.

Foodism placed third in the 2018 Rude Health porridge championships with our salted caramel milk stout porridge with maple-candied bacon and pecans. This year, when challenged to make another spectacular oats-based dish for the 2019 oat-off, staff writer Ally Head (@allyyhead) and travel editor Lydia Winter (@lydiagwinter) tried and tested several combinations before settling on what would become this year's winner: Best of British oat risotto with parsnips three ways, a dish packed full of crispy roasted seasonal veg, creamy sprouted soaked oats, tangy sundried tomato and a salty fried Clarence Court egg.

Fancy a more conventional brekkie, instead? Or just CBA to cook? Our guide to the best breakfasts in London should point you in the right direction of the sexiest kickstarts to your day in the city.


Savoury porridge with kale and bacon

Pinhead cooks to a lovely texture not unlike risotto rice. Serves two.

4 rashers streaky bacon
75g pinhead oatmeal
100g kale or cavolo nero, leaves torn from the stalks and shredded
450ml chicken, vegetable or ham stock
20g butter
3 shallots, peeled and diced
1 garlic clove, peeled and chopped
Sea salt and freshly ground black pepper

Heat the grill. Put the bacon on a small baking tray and grill for four to five minutes, until crisp. Keep warm.

Put the oatmeal in a sieve and give it a good shake to remove smaller grains. Rinse the sieved pinheads under the cold tap and set aside.

Bring the stock to a boil in a medium pan, add the kale and cook for three to four minutes, until just tender. Strain, reserving the stock, and squeeze any excess stock from the kale back into the pan.

Put a small saucepan over a gentle heat. Add the butter and, when foaming, add the shallot and garlic, and sweat for two to three minutes, without colouring. Add the oatmeal to the pan, cook for a minute, pour in the stock and bring to a simmer. Cook gently for 15–20 minutes, stirring from time to time, until the oats are tender and the stock has been absorbed. You want a loose consistency like that of traditional breakfast porridge, so if it seems too dry, add a splash more stock.

Roughly chop the squeezed-out kale and stir through the porridge. Season generously, then spoon into warmed plates or bowls, top with the crisp bacon and serve.


7 Savory Oatmeal Recipes That Will Satisfy and Surprise You

Oatmeal has an unfortunate reputation for being a “vanilla” breakfast option&mdashtop a bowl of it with a half-teaspoon of brown sugar, and you have a solid (if not exactly inspired) meal.

Still, oatmeal’s bad rap isn’t fair since it’s actually quite versatile. Think of the grain as a budget-friendly blank canvas for whatever kind of meal your heart desires. You can whip up a gorgeous, fruit-covered work of art or make things even more interesting by using oats as the base for a savory dish.

Layer in some miso, vegetables, and eggs for a restaurant-worthy meal that works well for breakfast and dinner alike. The following surprising uses of the grain will make you think twice about calling oatmeal boring ever again.


Oat Risotto with Roasted Cauliflower

Ingredients: Print

  • 1 head cauliflower
  • 5 tablespoons extra virgin olive oil
  • Kosher salt and finely ground black pepper
  • 5 cups reduced-sodium chicken broth
  • 3 cloves garlic, finely chopped
  • 1 onion, chopped
  • 1 cup steel-cut oats
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  1. Preheat the oven to 425 degrees. Cut the cauliflower into 1/2-inch pieces and toss with 2 Tbsps of the olive oil, 1/4 tsp salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until golden, about 45 minutes.
  2. Combine the broth and 1 cup water in a saucepan and bring to a bare simmer.
  3. Heat the remaining 3 Tbsp oil in a medium, heavy pot over medium-high heat until hot. Add the garlic, onions, 1/4 tsp salt, and dash pepper, and cook until softened, about 8 minutes. Stir in the oats and wine, and boil until the liquid is reduced by half, about 2 minutes.
  4. Stir in the simmering broth 1 cup at a time, adding more after half of the liquid has evaporated. Continue stirring until the oats are tender, 35 to 40 minutes. Use all of the broth. Stir in the butter and cheese.
  5. Serve immediately, topped with the roasted cauliflower and parsley.

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Newsletter

E. Flahavan & Sons Limited, Kilnagrange Mills, Kilmacthomas, County Waterford, X42 N235, Ireland.
Tel: +353 (0)51 294107

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Savoury oat risotto recipe - Recipes

Today, I’m making something that I don’t usually do — oatmeal! I don’t usually eat oatmeal that often, in spite of me being vegan, but I do know that most people love eating it, especially for breakfast. If you’ve seen my Week of Vegan Breakfasts video, then you probably remember me mentioning that I’m (sort of) sick of seeing oatmeal being featured in a lot of vegan “What I Ate in a Day” videos.

I wanted to show you guys some unconventional, unusual oatmeal recipes. There is one main reason these recipes are unusual– they are SAVOURY! I know most people would think this is weird because oatmeal is usually made to be a sweet dish, surrounded with fruits and other sweeteners. Even I, who is more of a savoury than a sweet tooth, found the idea of savoury oatmeal recipes unusual. I didn’t even want to try savoury oatmeal at first because I just found the concept to be a little too odd. But boy, am I glad I decided to finally try!

I know it may sound weird, but let’s put that aside and try out these SAVOURY oatmeal recipes… Trust me when I say that you’ll be surprised at how good these are! I was super surprised myself when I tried these and I’ll even say that I prefer these over sweet oatmeal, any day!

Have I convinced you yet? Don’t forget to check out the video above, and don’t forget to scroll down if you want to try making these!


T here’s no rule that says porridge needs to be served sweet. A bowl of creamy cooked Quaker oats is the perfect base for all kinds of savoury toppings, too.

Once you unleash your porridge’s true potential, the only limit will be your imagination – and perhaps the contents of your cupboard, fridge and freezer. Try these inventive ideas for starters and set your both porridge and your deepest food-based fantasies free.

1 Mushroom oat-sotto

You know how making risotto can sometimes feel like a faff? Substitute oats for rice and it’s an absolute cinch.

To serve 2, heat 1 tbsp olive oil in a medium saucepan or frying pan and cook 1/2 onion and 1 clove garlic, both finely chopped, over a medium heat until soft.

Throw in a generous handful of chopped mushrooms. Try a mix of oyster, chanterelle and portobello, perhaps with a few dry porcini mushrooms – you can rehydrate them in just-boiled water, leave for around 10 mins, drain and then set aside the liquid to add depth to your stock.

Cook for a couple of minutes, then throw in 100g Quaker oats and stir. Get the pan really hot then add a good splash of white wine (optional), allowing it to evaporate before gradually adding around 250ml vegetable or chicken stock, plus some of the porcini liquid, if using.

Cook until the liquid is mostly absorbed and the oat-sotto is beautifully creamy – this should take around 5 mins. Remove from the heat, stir in 2 tbsp grated parmesan or vegan cheese, and serve.

2 Bacon ’n’ eggs

Bring two breakfast classics together for a match made in comfort-food heaven. Although something this lovely shouldn’t really be confined to mornings.

Season your usual porridge with salt, pepper and perhaps a sprinkling of mixed herbs or oregano. Meanwhile, grill or pan-fry a couple of rashers of bacon or pancetta until crisp, and poach or fry an egg (or two, if you’re ravenous).

You can also add grilled mushrooms, wilted spinach, sliced avocado or some chopped sausage – whatever you fancy. Pile on top of your oats and dig in.

3 Curry up

This is an easy-peasy way to spice up your oats.

Make porridge with vegetable stock (in place of water/milk), adding a pinch of salt and 1/2 tsp curry powder per portion.

Then you can top with pretty much anything you like, from veg roasted with cumin seeds to sautéed asparagus and curry leaves. A dollop of plain yogurt will add tangy freshness.

4 Shakshuka–style oats

Brighten up your oats with the flavours of shakshuka, the Mediterranean eggs dish that’s usually baked or simmered on the stovetop.

To make a one-pot sharing dish, serving 4-6, heat 2 tbsps olive oil in a large ovenproof pan and fry 1 onion, finely chopped, and 1 red pepper over a medium heat until soft. Add 2 garlic cloves, crushed, 2 tbsps tomato purée, 1 tsp smoked paprika and a generous pinch of salt. Cook for a couple of minutes then add 2 cans (around 800g) chopped tomatoes and 150g Quaker oats.

Bring to a simmer then remove from the heat and carefully crack in an egg per person, making a well for each so they’re tucked in the sauce. Bake, uncovered, for around 10 mins at 200°C (180°C fan/gas mark 6), until the egg whites are opaque but the yolks have a slight jiggle.

If you’re short on time and need a faster dish, simply roast some tomatoes with chilli flakes and a drizzle of olive oil and spoon on top of your bowl of porridge before adding a poached or fried egg, some crumbled feta cheese and chopped coriander.

5 Donburi porridge

Take inspiration from the staple Japanese dish, donburi, which is named for the large bowl or “don” it’s served in, and is typically a mix of meat, vegetables, sauce, pickles and miso served over sticky steamed rice.

For this simplified version, brush some veg – squash, sweet potato, mushrooms, peppers, etc – with white miso paste before roasting at around 180°C (160°C fan/gas mark 4) until tender and lightly browned.

Meanwhile, make your porridge by substituting vegetable stock for the usual milk and/or water. Once cooked, reduce heat and stir in 1 tsp of white miso paste and 1 tbsp chopped spring onion. Set aside and keep warm.

Top with a handful of the roasted veg, some wilted spinach, dried chilli flakes and a little more spring onion. Add a fried or sliced soft-boiled egg for a heartier bowl.

Oats less ordinary

To help you get more inventive in the kitchen, Telegraph Spark has partnered with Quaker Oats and a team of expert foodies to create deliciously different oat-based recipes, from daring and decadent porridge twists to brilliant bakes and gourmet takes so you can impress and indulge.


BROTH + SPICES + VEGGIES + VEGGIE BURGER + SRIRACHA

@picklesnhoney/Instagram

This vegan-friendly bowl relies on vegetable broth, nutritional yeast and a plethora of spices for its robust savory and cheesy flavor, while greens, avocado, rice crackers and a crumbled veggie burger add satiety-boosting bulk and added nutrients.


15. Spinach Tofu Burgers

This recipe is a single batch, but feel free to double it and freeze your burgers to have on hand for a quick meal. The mix in these Spinach Tofu Burgers addresses the veggie burger texture dilemma thanks to the addition of mushrooms and oats.<
Never have boring oatmeal again, try something new and exciting so you can eat it all day long! It’s good for you, after all. We have tons of feel-good recipes, all which can be found on our Food Monster App. With over 10,000 recipes and new recipes being added daily, you won’t be running out of ideas anytime soon. It’s available on iPhone and Android so you can conveniently have it with you everywhere you go. Check it out!