Oat Risotto (Groat-Sotto)
Cuisine: Italian
Author: Gluten-Free Prairie
Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hour
Replacing the rice with gluten free oat groats makes this oat risotto a healthier alternative to the classic recipe.
  • 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
  1. 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.
  2. Prepare veggies and set aside.
  3. 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.
  4. 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.
  5. Add onion, carrot, and celery. Cook until tender, about 10-15 minutes, stirring often.
  6. Add garlic and thyme and cook for about 30 seconds, stirring constantly.
  7. 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.
  8. Add the wine and reduce the liquid until you can part the risotto in the pan like before. Finish off with salt and pepper.
Recipe by Gluten-Free Prairie at https://www.glutenfreeprairie.com/recipe-oat-risotto-groat-sotto/