I’ve had an exciting couple of weeks.
Holiday time with family.
No alarm clocks. Hallelujah.
I went to the movies twice in 2 weeks. This hasn’t happened in, like, 15 years, I think? Les Mis was incredible. I was singing for days after seeing it. And Promised Land was great, with an unexpected twist at the end…and John Krasinski – movie win! Best two movies I could have seen this year, probably.
We’ve had way too many cookies, a ridiculous amount of coffee, and even more fun.
There’s been a lot of Saved By the Bell and Boy Meets World watching during breakfast, afternoon napping, and to tell you the truth, I’m not really sure that I’m ready for the real world again.
So as I slowly get back into the normal, boring, day-to-day routine, I’m looking for easy everything. After so much time off, I feel like I’m having to reset my brain – I want easy books to read, easy movies to watch, and easy meals to make.
And, after all those cookies and stocking candy, it’s time to lighten up again for a little while. I can’t live in pajamas anymore.
Purists might get mad at me for calling this a risotto, but it’s the closest thing I can think of. So, no, it’s not a real risotto – there’s no rice in this dish. But you cook it the same way.
Toast the steel cut oats, cook it slowly with lots of broth, let it bubble and simmer until the oats are tender and creamy.
Maybe this won’t make going back to work any better, but it will make dinner time just a little bit easier. And – bonus – you can totally eat dinner in your pajamas! I do it all the time.
Butternut Oat Risotto
Makes: 4-6 servings
- 1 Tbsp olive oil
- 1 cup steel cut oats
- 4-5 cups broth
- 1/2 a medium butternut squash
- 1/4 cup green onions, sliced
- 2 Tbsp parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- In a large pot, heat the olive oil over medium-high heat.
- Stir the steel cut oats into the oil and let them toast for 2-3 minutes.
- Add about 1 cup of broth and let the mixture come to a bubble, stirring frequently. Once the first cup of broth has cooked into the oats, add another 1/2-1 cup of broth, repeating the process until all the broth is used and the oats are cooked and creamy. You can add more water if you need more than the 5 cups of broth.
- While the oats are cooking, either roast your 1/2 squash (at 425 for 30-40 minutes) or microwave it until the squash is tender.
- Once the oats are softened and creamy, remove the pan from heat and stir in the cooked squash, green onions, parmesan cheese, salt, and pepper. Serve warm.