A few nights ago, I attempted my first-ever homemade risotto. Instead of rice, I used a grain called freekeh. We don’t carry freekeh at Bob’s Red Mill, but I had been curious after hearing about it from several different blogging friends. I was given some to play with, so I tried to find a recipe to try it in. Since it was my first time using it, I wanted a tried and true recipe. I stumbled upon a freekeh risotto and thought, “I’ve never tried making my own risotto, I’ll give this a shot.” The dish came out great, even if it was time consuming. I tried something I’d never done before and got to try a new grain at the same time.
The point of all this is that I’ve got risotto on the brain and stumbled across this recipe. Steel cut oats are ideal for making risotto because of their inherently creamy nature. The starches are easy to draw out and they hold their texture well. This ris-oat-o recipe from Gluten Free Gigi can be done in 30 minutes and comes out creamy and delicious. Gigi was a contender last year in our Spar for the Spurtle. I’ve included her adorable video here and her recipe below. Enjoy!
Herbed Oregon Cranberry Slow Simmer Ris-oat-o
Contributed by: Gigi Stewart from Gluten Free Gigi
- 1 cup Steel Cut Oats*
- 1/2 cup diced Onion
- 1/2 cup dried Oregon Cranberries
- 3 cups Vegetable (or Chicken) Stock
- 2 Tbsp Olive Oil
- 1 tsp Herbs de Provence
- 1/2 tsp Salt
- 1/4 tsp White Pepper
Add vegetable broth to a saucepan over medium heat and bring to a boil while you prepare the rest of the dish.
Add oats, onion, cranberries, olive oil, herbs, salt and pepper to a large skillet over medium heat. Stir occasionally with a wooden spoon or spurtle for 10 minutes.
Carefully add boiling broth, cover dish, reduce heat to low and simmer for 15 minutes.
Serve immediately and enjoy!
Makes 4 servings.
*Use our Gluten Free Steel Cut Oats to make this recipe gluten free.