Remember that steel cut oat risotto I made a few months ago when our strawberries were taking over?
Well, I played around with the recipe a bit, changed up the type of oats, and figured out you can make the same dish in the microwave! That’s right – no oven, no stove, no waiting around for dinner.
You’re literally less than 10 minutes away from a tasty (and healthy!) dinner. Or breakfast. I won’t judge.
To be able to make it in the microwave instead of the stove top (like the original recipe), the biggest change is using regular quick oats (or old fashioned oats) instead of steel cut.
If you still want to use the steel cut oats, make sure to use quick cooking steel cut oats, watch it while they cook, and add additional time to make sure they get cooked through.
This mix of low fat cream cheese, peas, and rosemary is still one of my favorite combos, but you could add any veggies that you have and pick your own seasonings. Add some protein, and you’ve got a healthy dinner in no time.
Riceless Risotto with Peas and Rosemary
Makes: 4 servings
- 1 cup quick cooking or old fashioned oats
- 2 cups low sodium vegetable or chicken broth
- 1 and 1/2 cups frozen peas
- 2 Tbsp low fat cream cheese
- 1 Tbsp fresh rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- In a large microwave bowl, mix the oats and broth together.
- Heat the oats and broth in the microwave for 2 minutes, then remove it and stir.
- Mix the peas and low fat cream cheese into the oats. Put the bowl back in the microwave and cook for another 2 minutes, watching the oats to make sure they don’t cook over the bowl.
- Once the oats are as thick as you’d like (you can cook for a little longer to get the texture you want), remove the bowl and stir in the rosemary, salt, and pepper before serving.