"I love risotto," says food writer and runner Art Smith, "and making it with steel-cut oats makes it extra healthy and delicious.
- 1/2 tbsp extra-virgin olive oil
- 100g steel-cut oats
- 1 onion, chopped
- 2 cloves garlic, minced
- 250g sliced fresh asparagus
- 100g sliced mushrooms
- 1-1 1/2 litres vegetable or chicken stock, heated
- Sea salt to taste
- Fresh ground pepper
- 2 tbsp chopped Italian parsley
1 Add the olive oil and oats to a large pan.
2 Cook the oats for three to four minutes. Add the onion, garlic, asparagus, and mushrooms and stir briefly to combine.
3 Stir in a ladle of stock at a time until it is absorbed by the oats. Continue adding stock until the oats are creamy and al dente, which should take around 20 minutes.
4 Season to taste with salt and pepper and then serve, sprinkled with parsley.