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Marco Polo's Chinese Oat Risotto

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1 cup Steel Cut Oats *
  • 4 cups low sodium Chicken Stock, divided
  • 1 Tbsp Capers
  • 2 Tbsp sliced Black Olives
  • 2 tsp Anchovy Paste, or to taste
  • 2 cups chopped cooked Chicken
  • 1 Tbsp grated Ginger
  • 1 cup chopped Scallions plus additional for garnish
  • 1 tsp ground Pepper
  • 1/2 cup Pine Nuts
  • 1/4 cup unsalted Butter, divided
  • 4 Eggs
  • 1 tsp toasted Black Sesame Seeds
  • 2 cups Chicharones (fried pork rinds)


Step 1

Spray a Dutch oven with nonstick spray. Add 2 cups stock and let oatmeal presoak in it overnight or for 2 hours.

Step 2

Bring to a boil, then lower heat to medium and add capers, olives, anchovy paste, chicken, ginger, scallions and pepper. Add stock gradually, waiting until most liquid has evaporated before adding more. Stir often.

Step 3

While oats are cooking, toast pine nuts in dry 13- 14 inch frying pan. Transfer to bowl.

Step 4

Melt 2 tablespoon butter in same frying pan and fry eggs sunny side up. Cook until egg whites are set but yolks still slightly runny. Sprinkle with some salt and pepper.

Step 5

Add remaining butter to oats, taste for salt and pepper. Ladle oats into 4 bowls. Sprinkle with pinenuts, top with eggs, black sesame seeds and chicharones. Garnish with more chopped scallions.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Marco Polo

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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