Risotto-style Baked Naked Oats
A great risotto recipe with naked oats: one of Quebec's star ingredients!
Preparation
10 minutes
Cooking
1h15
Yield
4 to 8 servings (as a meal or side dish)
Key ingredient(s) in this recipe
Good to know
Anything is possible! This risotto-style oatmeal can be a base that invites creativity and serving all kinds of “leftovers” in a chic way that's not complicated! You could also use a red bell pepper coulis instead of squash, for example.
Perfect with mushrooms or shrimp!
Since homemade purées and coulis vary greatly in flavour and texture, feel free to adjust the quantities and cooking times based on your preferences--it's all a matter of taste!
Source : Julie Aubé, revisited by Amélie Parenteau, Équiterre nutritionist
- 30 ml (2 tablespoons) butter
- 1 large chopped onion
- 425 ml (1¾ cups) naked oats
- 125 ml (½ cup) white wine
- 1 litre (4 cups) bouillon or water
- 125 ml (½ cup) hard or firm cheese, such as Swiss, Cheddar, Gouda or Parmesan (depending on preference!)
- 250 ml (1 cup) mashed butternut squash
- Salt and local hot sauce to taste
- 1Preheat oven to 180°C (350°F).
- 2In an ovenproof saucepan, melt the butter over medium-high heat and sauté the onion for approximately 4 to 5 minutes, or until translucent.
- 3Add the oats, stir and cook for about 1 minute.
- 4Add the white wine and let reduce to almost dry for a few minutes.
- 5Add the bouillon and bring to the boil.
- 6Cover and place in oven for 1 hour and 30 minutes. Towards the end of the cooking time, stir, and if the liquid does not seem fully absorbed, continue for a few more minutes, uncovered.
- 7Add mashed vegetables and cheese. Stir until risotto is creamy and smooth.
- 8Salt to taste and, if desired, add a little heat with a dash of local hot sauce.
Naked oats, or bare oats, are also known by various other names: whole oat kernels, oat rice, etc. … Don't be overwhelmed by the choices you see on the shelves at your local grocery store!