Well. This is right about the time I’m done with winter.
We’ve had a couple of good snows, a few days off of work (thanks to the snow), but now it’s just cold. I’m ready for spring, anytime.
I really love lazy, snowy days when we’re cooped up inside and have to catch up on movies or books and / or naps. And I love winter citrus and my comfy sweaters and boots. But after a few weeks of this, I’m ready for some warmer weather. Maybe not 90-degree summer days, but something other than dreary, gray, freezing cold winter days.
But we’re still in the thick of it, or so it seems.
So! To cheer us up, we’re making a new twist on risotto.
Are you already thinking I’m crazy with this one? I promise, if you like traditional risotto, you will love this.
If you love oats as much as we do, then you know how fun it is to find new ways to use it. And savory options are my favorite. Everyone always thinks you can only make breakfast with oats, but I’m here to tell you that you can do MUCH much more.
With a classic risotto, you slowly cook arborio rice, adding broth little by little, until the rice has released its starches and is tender and creamy. With these Bob’s Red Mill Steel Cut Oats, it’s the same process! Easy.
The most work, really, is stirring and pureeing a little bit of veggies.
I’ve made a few different versions of steel cut oat risotto, but I think this one is my favorite. A few years ago, I had this amazing carrot risotto at a little restaurant in Carmel, and I knew I wanted to use some roasted carrots in this batch (and I’m not normally a carrot lover!).
With the sweet carrots, we need salty parmesan and crispy bacon. And with bacon, you need leeks. Plain and simple.
Nuttiness from the oats, sweet from the carrots, salty from the parmesan and bacon – it’s the best kind of balance.
Plus, it’s oats.
This – right here – is a bowl of oatmeal. Just cooked a little differently and with veggies and bacon instead of blueberries and walnuts.
Whole grains are for any time of day. Even oatmeal.
I’m super excited to be working with Bob’s Red Mill again this year and to share some of my favorite items and new recipes with you! Thank you for supporting brands that support us! As always, all recipes and opinions are my own. Product and sponsored post provided by Bob’s Red Mill.