This hearty risotto is made with steel-cut oats instead of rice! It’s thick, creamy and rich like regular risotto, but with extra texture and nutty flavor, thanks to the oats. You’re going to love it! Recipe yields 4 generous or 6 more modest servings.
Make it vegan: Omit the Parmesan altogether or replace it with cashew sour cream, to taste (see my cookbook, page 217). Omit the butter altogether or stir in some extra-virgin olive oil for extra richness.
*Wine note: Choose a dry, unoaked white wine, such as sauvignon blanc. If you don’t want to include alcohol in your risotto, simply omit it (no substitutions required).
Parmesan note: Vegetarian Parmesans do exist—look for the animal rennet-free varieties. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.