Here is a wholesome and ultra-creamy oat risotto with peas. We make it with whole oats, which are incredibly tasty and nutritious.
Green peas are added for a rich flavor, protein, and creamy texture.
We sprinkle with fresh parsley to add some freshness and extra color.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet. It’s low in cholesterol and saturated fats.
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Tips for making risotto
TIP 1: Go beyond rice. Get creative and make your risotto with your favorite whole grain. In this recipe, we did it with whole-grain oats, and it tasted freaking incredible. But you can do it with any grain that resembles risotto rice. For instance, barley is a delicious choice.
TIP 2: There is no need for butter. Risotto is typically full of fat. In fact, the original Italian recipes start by frying the onion in oil and end by mantecare the rice in butter and parmesan cheese. Instead, try making a cream with a dominant vegetable, like peas or pumpkin, as we did here, and avoid loading it with butter and cheese.
TIP 3: Cook slowly. For the best risotto, you need to add very hot vegetable broth; otherwise, you’ll reduce the temperature of the rice, and the dish won’t cook properly. Also, add the vegetable stock little by little, or better, ladle by ladle. You don’t want to drown your risotto in vegetable stock and end up with bland boiled rice.
What to serve with risotto?
Here’s a list of 25 side dishes you can serve with risotto!
More Risotto Recipes
- Tomato risotto
- Asparagus risotto
- Saffron risotto
- Butternut squash risotto
- Easy vegan risotto
- Mushroom risotto
- Eggplant risotto
- Zucchini risotto
What to do with risotto leftovers?
Oat Risotto with Peas
Equipment
- Blender
Ingredients
- 3½ cups peas frozen
- 2 cups wholegrain oats
- 1 medium onion finely chopped
- 1 gallon vegetable broth
- 1 tablespoon parsley finely chopped
- 1 teaspoon salt more or less to taste
- ⅛ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Heat 1 gallon vegetable broth in a large enough pot and keep it warm throughout the recipe.Heat 2 tablespoons extra virgin olive oil in a large skillet or dutch oven. Add 1 medium onion (chopped) and sauté for 5 minutes or until translucent.
- Add 2 cups wholegrain oats and sauté them for about 1 minute.
- Add 2 ladleful vegetable broth, 1 teaspoon salt, set the heat to medium and stir often, until the broth has evaporated. Repeat this step until the oats are almost ready to be served. NOTE: keep the broth on the heat at all times, you need to add it to the oats while it's hot. Do not add more than 2 ladles of broth at a time or you won't get the creamy risotto consistency.
- While the oats are cooking you can prep the peas.Boil 3½ cups peas in a pot with salted boiling water as per package instructions. Drain then blend them until you get a very smooth cream.
- When the oats are almost cooked, stir in the pea cream and finish cooking for 2 more minutes.Taste and adjust for salt and add more broth if needed.
- You want the consistency to be creamy and wavy and a bit more runny than you think as the oats will thicken up as you serve them.
- Serve on a flat plate, sprinkle chopped parsley, a twist of black pepper and drizzle of good quality extra virgin olive oil.
