Three-minute oat risotto

By Andrea Buckett
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While most of us think of oats as a vehicle for sweet toppings, I prefer to turn this thinking on its head and add a savoury spin.



  • 1 package unflavoured quick cook steel cut oats
  • 3/4 cup of water
  • 2 tablespoons frozen peas
  • 1 tablespoon butter
  • 2 tablespoons grated Parmesan
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Optional: garnish with more Parmesan and chopped parsley.


  1. Empty the package of oatmeal into a microwave safe bowl and add 3/4 cup of water (or add the amount of water the package directions indicate) frozen peas and half the butter. Cook for two minutes.
  2. Remove bowl from microwave and stir in remaining butter, Parmesan and lemon juice. Taste for seasoning and add a pinch of salt and pepper to taste.
  3. Garnish with more cheese and parsley.

TIP: Feel free to add any leftover vegetables or protein to round out this dish. Roasted vegetables, chicken, beef or lamb would be great to top this dish.



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