Boy oh boy, you gotta love a nice-a-risotto. The flavor, the smell, the texture, it just says “Hi, I’m the best thing on your plate right now, but you should pay some attention to the main dish. Really, you should at least try.”
The one issue we had with a traditional risotto recipe was that it was rice based. We’ve been hearing a lot about the dangerous arsenic levels in rice so we wanted to see if we could replace that rice with our oat groats. Well, wouldn’t you know it, it worked out like a gluten free charm! Not only did we remove the bad stuff and potential poison with our oat risotto, but we added all the fiber and protein that our whole grain oat groats bring to the table … literally.
If video recipes are your thing, we’ve got you covered:
- 3 cups chicken stock (or veggie stock)
- 1 ½ cup Gluten-Free Prairie Oat Groats
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- ¼ C dry white wine
- 1 teaspoon salt (sea or kosher work best)
- ½ teaspoon ground black pepper
- In a medium saucepan bring stock to a boil and add oat groats. Bring back to a boil, cover, and reduce heat to a simmer for 40 minutes.
- Prepare veggies and set aside.
- After 40 minutes remove cover, stir, turn heat up to low, and cook for an additional 15 minutes, stirring occasionally. Add a little water if the oat groats start to stick to the pan.
- Heat a 12-inch skillet over med-high heat, add olive oil, and continue to heat until it shimmers but not smokes. Add butter and let it melt completely.
- Add onion, carrot, and celery. Cook until tender, about 10-15 minutes, stirring often.
- Add garlic and thyme and cook for about 30 seconds, stirring constantly.
- Add oat groats and any remaining stock to the pan. (This will create lots of steam so be careful.) Stir until you can draw a wooden spoon through the oat groats and veggies without liquid filling the gap behind your spoon.
- Add the wine and reduce the liquid until you can part the risotto in the pan like before. Finish off with salt and pepper.
