Steel Cut Oats Risotto

Steel Cut Oats Risotto

A wholesome and creative alternative to traditional rice-based risotto, incorporating steel-cut oats for a fibre-rich, creamy, and nutritious dish that supports heart health and sustained energy.
60 Minutes
Serves 2-3


  • 1 cup Bagrry’s Steel Cut Oats
  • 1/4 cup grated Parmesan cheese (or any hard cheese), plus extra for garnish
  • 5 1/2 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1 cup mushrooms, chopped
  • 1 teaspoon fresh or dry herbs (such as thyme, rosemary, sage etc.)
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons chopped fresh parsley, for garnish


  • In medium pad with lid, heat vegetable stock over medium heat until simmering, then reduce heat to low and keep covered
  • Meanwhile, melt butter in a large high-sided pan over medium-high heat. Add leek and salt; cook for 2 minutes, stirring frequently. Add garlic, mushrooms, herbs; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly
  • Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you’ll just continue adding stock, 1 ladle at a time, and stirring frequently
  • The oats should take about 25 minutes to cook (taste to make sure they are tender). You should have enough stock (be sure to keep the lid on it when you’re not using it, so it doesn’t evaporate!), but if you run out before the oats are tender, just add some water
  • To finish, vigorously stir in 1/4 cup cheese. Serve warm and garnished with herbs and extra cheese