Steel-cut Oat Breakfast Risotto With Pea Pesto

Name: Steel-cut Oat Breakfast Risotto With Pea Pesto
Cuisine: American, Italian, European, Mediterranean
Ingredients: 2 teaspoons olive oil; 1/2 cup (120ml) onion, chopped; 1/2 cup (120ml) steel-cut oats; 2 cups (500ml) no-salt added chicken or vegetable stock; 6 tablespoons (30g) shredded Parmesan cheese; 1/2 cup (125ml) frozen peas, thawed; 1/4 cup (60ml) fresh basil leaves, packed

4 steps

This hearty, savory steel-cut oat breakfast is a great way to start the day, with a good dose of fiber and complex carbohydrates.

Updated at: Thu, 17 Aug 2023 03:00:02 GMT

Ingredients

0 servings

2 teaspoonsolive oil

½ cuponion

chopped

½ cupsteel-cut oats

2 cupsno-salt added chicken stock

or vegetable

30gParmesan cheese

shredded

½ cupfrozen peas

thawed

¼ cupfresh basil leaves

packed

Instructions

Step 1

In a small saucepan, warm the olive oil over medium-high heat. Add the onions, and stir until they start to sizzle. Lower the heat to medium-low and stir occasionally for about 10 minutes. When the onions are soft and lightly golden, add the oats and stir, increasing the heat to high. When the oats are hot, add the stock and bring to a boil. Reduce the heat to low and cover. Cook for 25 minutes. Uncover and stir vigorously, then stir in the Parmesan cheese. Remove from heat and let stand. It will continue to thicken.

Step 2

While the oats cook, place the peas and basil in the bowl of a food processor. Puree the mixture, scraping down and repeating until a chunky puree is produced.

Step 3

When the oats are tender and creamy, stir in the basil and pea puree and serve hot.

Step 4

Serves 2 | Serving Size 1 cup