Steel-Cut Oatmeal Risotto

"I love risotto," says food writer and runner Art Smith, "and making it with steel-cut oats makes it extra healthy and delicious.

Serves: 4

  • 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.

The Skinny

Calories 217
Fat 5g
Carbs 38g
Protein 9g