Risotto’s feeling its oats
This recipe applies the technique of making risotto with oats, yielding a creamy, al dente dish that benefits not only from the grain’s earthy taste but also from its whole-grain nutrition.
Like all whole grains, oats are rich in vitamins, minerals, antioxidants and fibre, but oats contain a particular fibre called beta glucan that research suggests may be especially good for heart health. That soluble fibre also makes oats a good candidate for “risotto,” because it lends a thick, creamy texture.
I’ve found the deep flavour of the grain pairs best with ingredients you might describe as earthy, hearty or nutty. Winter vegetables such as beets, carrots and squash work well, as do hearty herbs and aged cheeses.
Here, mushrooms, shallot, garlic, thyme, parsley and cheese amplify each other and the oats for a profoundly tasty, intriguing and satisfying dish.
1. Heat the broth in a saucepan over medium heat; once it starts to bubble at the edges, reduce the heat to low, cover and keep warm.
2. Heat the oil in a large, highsided skillet over medium heat; stir in the shallot and cook for
1 to 2 minutes, until softened.
3. Add mushrooms, garlic, thyme, salt and pepper, and cook about six minutes, stirring occasionally, until mushrooms have released water and begin to brown.
4. Add the oats and cook for about a minute, stirring, until they are lightly toasted, then stir in the wine.
5. Add two ladles of the hot broth and cook, stirring frequently, until it is absorbed; then add one ladle of broth at a time, cooking until nearly absorbed each time, stirring frequently, until the oats are al dente; this will take about 25 minutes total. (You do not need to stir constantly.)
6. Stir in 1/4 cup (60 mL) of the cheese until it is melted. Serve hot, garnished with the remaining 2 tbsp (30 mL) of cheese and a sprinkle of parsley.