Peas Porridge Hot (Oat Risotto with Peas)

By mrslarkin
February 9, 2010
29 Comments


Author Notes: Risotto for breakfast? Why not? The steel cut oats take on an Arborio-like quality in this savory porridge. A great snowy morning dish to get you revved up for shoveling. - mrslarkinmrslarkin

Food52 Review: Mrslarkin mentions that this is a great snowy morning dish, and I agree, but when I initially read the recipe I had a hunch it would be great for lunch paired with some greens, or as a side to chicken or juicy portobello mushrooms. This savory dish works well beyond breakfast and snowy days. I started off by toasting the oats to add a nutty quality to the dish. While things were cooking, I blanched the frozen peas in boiling water so that they’d be quickly finished off when they were added to the cooked oats along with the cheese and cream. I tasted the dish before adding cream, and it’s lovely without it too. macollins

Serves: 1 or 2

Ingredients

  • 1 tablespoon unsalted butter
  • 1/4 cup finely diced onion
  • 1/2 cup steel cut oats (not quick cook) or oat groats (coarsley chopped in food processor)
  • 2 1/2 cups hot chicken stock
  • 1/2 cup frozen peas
  • 1/2 cup grated Parmigiano Reggiano
  • 1/8 cup heavy cream
  • Salt and pepper, if desired

Directions

  1. In a medium-sized pot over medium heat, melt butter. Add onions and cook until translucent. Do not brown.
  2. Add oats and stir to coat the grains with the butter/onion mixture.
  3. In half-cup increments, ladle hot broth over oats and stir, as you would for risotto, until most of the broth is absorbed. Repeat this step until all the broth is absorbed, and oats are al dente, and still a little soupy.
  4. Taste the oats for salt and add some to the pot if needed.
  5. Add the peas and stir to combine. Turn off the heat. Fold in the cheese and cream. Let sit for a minute or so to let the oats absorb a little more liquid.
  6. Serve in warm bowls topped with additional cheese, and cracked black pepper if desired.

More Great Recipes:
Grains|Vegetarian|Appetizer|Breakfast|Entree

Reviews (29) Questions (0)

29 Comments

Vinod November 29, 2016
Would you suggest any seafood to be added at the end? Shrimp or clam? Or is it better to keep it simple?
 
Author Comment
mrslarkin November 30, 2016
I don't see why not. That sounds delicious!
 
Vinod December 4, 2016
I added shrimp 3 minutes before turning of the heat, and it came out really well! The shrimp goes really well with the cheesiness and the oats!
 
cashaww November 28, 2016
Will this work with traditional rolled oats?
 
Author Comment
mrslarkin November 28, 2016
No
 
cashaww November 29, 2016
I now understand the use of steel cut. Make this and add shiitake mushrooms; very nice. Even my boys, who hate oatmeal enjoyed this dish.
 
Author Comment
mrslarkin November 30, 2016
Yay!!
 
Cecilia M. March 26, 2014
Wonderful versatile recipe. I've made it as written ( except used vegetable broth to make a great vegetarian version) and then subbed all sorts of veggies. Tonight it's butternut squash, absolutely delicious .
 
Author Comment
mrslarkin March 26, 2014
So glad you enjoyed it!
 
Marian B. February 4, 2014
I am so making this for dinner tonight. (Maybe if I say this in the comments, it will actually happen.)
 
Author Comment
mrslarkin February 4, 2014
Go for it! Easy pea-sy, and perfect for this snowy week.
 
Pat I. November 10, 2013
Oh my! This was REALLY good. I added a bit more parm and a handful of toasted pine nuts at the end....and served with spatchcocked chicken and Caesar salad. I'm ready to eat it for dessert! This is a keeper.
 
Author Comment
mrslarkin November 11, 2013
I'm so glad, Pat! Thanks for letting us know.
 
Magdathemagpie November 7, 2013
this was delicious. also, it for sure needs to be renamed risoato
 
Author Comment
mrslarkin November 7, 2013
haha i love that name! So glad you enjoyed the risoato.
 
QueenSashy April 25, 2013
Congrats, on the CP, so well deserved! I was one of the testers for this dish, I loved it and will be making it over and over again. Here is what I wrote to the Editors:<br /><br />I could not decide if it is porridge or risotto, but in either case it was yummy. A mix of crunchiness and creamy smoothness (make sure you follow mrslarkin's instructions carefully to achieve the right amount of both), in a bowl of hearty wholesomeness. I am not sure that I would crave it for breakfast, but brunch, lunch, dinner, and the snacks in between – bring it on!
 
Author Comment
mrslarkin April 25, 2013
thanks so much, QueenSashy! So glad you enjoyed it!
 
millicent March 15, 2013
oh my god... YUM.<br />I passed on my usual porridge/muesli breakfast this morning so was craving oats for lunch. This hit the spot and was so easy. One pot wonder!! Thank-you. Saved!!
 
Author Comment
mrslarkin March 15, 2013
yay! so very glad you enjoyed it!
 
msgruvn September 14, 2012
i had put "quick chicken recipes" in search and this was on the 1st page for some reason. well i am sooo glad it was-this is what i made for dinner w/o the cream (cuz i had none) and we absolutely loved it with poached chicken breasts and raw veg salad. love risotto but find oats and barley are better for me. never thought of this-love it!
 
Author Comment
mrslarkin September 14, 2012
Funny how things happen cosmically! So glad you stumbled upon this one and that you enjoyed it. Thanks for letting me know!
 
macollins March 25, 2011
I love slowly cooked steel cut oats. I've asked to test this for the beans and grains initiative. Looking forward to trying it.
 
Author Comment
mrslarkin March 25, 2011
That's great, macollins! Thank you so much for choosing this one! Enjoy!
 
macollins March 29, 2011
I've sent in my testers comments, but thought to add a variation here for others who are trying the recipe.<br /><br />Working through the recipe I started off with a pre step 1, by toasting the oats to add a nutty quality to the dish. While things were cooking, I blanched the frozen peas in boiling water so that they’d be quickly finished off when they were added to the cooked oats along with the cheese and cream. I tasted the dish before adding cream, and it’s lovely without it too. <br /><br />When I initially read the recipe I had a hunch it would be great for lunch paired with some greens, or as a side to chicken or juicy Portobello mushrooms. The flavours in this savoury dish go well beyond breakfast and snowy days. <br /> <br />
 
Author Comment
mrslarkin March 29, 2011
Thank you, macollins! Love your idea of toasting the oats and blanching the peas. Will try that next time.
 
CASJ February 10, 2010
Why not, indeed? This is on my list to try.
 
Author Comment
mrslarkin February 10, 2010
Thanks, CASJ. Let me know how it turns out for you!
 
monkeymom February 9, 2010
This looks so delicious. I look forward to trying this out!
 
Author Comment
mrslarkin February 9, 2010
Thanks monkeymom! It is so yummy!