Creamy Oat Risotto with Broccoli

I recently saw on Twitter a Meatless Monday from A-Z challenge that Heather from Better withVeggies was doing that looked interesting. There are 2 ingredients picked each month and you create a recipe using that ingredient the first week and post it Monday and you create someone elses on the following Monday. I decided to give it a go as a way to maybe challenge myself and step out of my comfort zone and connect with other bloggers. The first ingredient this month is oats! Yep I can do oats and the first things that came to mind were oatmeal, overnight oats, cookies, powerballs, muffins, pancakes, waffles, granola, desserts, smoothies…. Again I said I wanted to step outside of my zone and try something different and I already have all of those on my blog. So I thought about it and decided to go with a savory approach and do oats for dinner making Creamy Oat Risotto with Broccoli using steel-cut oats. I was plesently surprised when the family didn’t ask what I was making with the broccoli and oats out and they all enjoyed it!

Makes 4 servings

Creamy Oat Risotto and Broccoli

Makes 4 servings

1-2 TBSP extra-virgin olive oil

1 small yellow onion, finely chopped

2 cloves garlic

1 c steel-cut oats

4 c/ 32 oz vegetable stock

4 c chopped fresh organic broccoli, florets only a little more if you are adding steams

1/4 c grated parmesan cheese or 1/4 c nutritional yeast

sea salt and freshly ground black pepper

Heat the oil in a large sauté pan or skillet. Add the onion and grate in garlic, cook on medium for 2-3 minutes or until the onion and garlic are tender. Add chopped broccoli and cook, for about 2 minutes. Add oats and cook for 1 minute. Slowly add the stock in 1 cup increments, cooking on medium stirring the oats with a wooden spoon until liquid is absorbed. Continue adding the stock in 1 cup amounts until the oats are creamy and cooked al dente. If all the liquid is absorbed and you still want a softer texture turn down to low and simmer until desired texture is reached. Turn down to low and stir in parmesan or nutritional yeast and season with salt and pepper. Enjoy!

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