March 14, 2016
Oatmeal. What can I say about a regular ol’ bowl of oatmeal? I’m not a fan. There’s something about the texture of classic rolled oats that just leaves very little to be desired, at least for me.
However, I’ve always wished that I liked oatmeal. It’s supposed to be good for me, right? Everyone else seems to love digging into a bowl of that goopy mess, and I just couldn’t do it. I could never get past more than a few spoonfuls. Until now.
My sister once sent me a recipe for a mushroom risotto – using oats! I was very skeptical, but I thought I should give it a try. After all, I do love mushrooms, and I also love risotto… worth a shot! While I don’t remember what was in that exact recipe, I do remember that it didn’t taste or feel like regular oatmeal at all! It was creamy, cheesy, and quite delicious.
I have recently tried to make my own version of an oatmeal risotto using lots of ingredients that I really love: shrimp, scallops, tomato sauce, onions… you get the idea.
I ended up with a delightful dish that is creamy, flavorful, and probably a bit healthier than if I had made it with rice.
Making the “ris-oat-o” was so simple, that I decided to make one more with parmesan, mushrooms, and peas.
For those of you who are looking for a more interesting way eat oatmeal, give this a try. Prepare the steel cut oats the way the package recommends (takes about 25 minutes or so), and mix in any kind of sauce or cream your heart desires! Toss in some protein and a few chopped veggies and you have a great one pot dish.
Cooking for Wun’s Facebook Page
