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Ris “Oatto” with Peas, Pearl Onoins and Pecorino

oat risotto with peas and spring onions
  • ServingsServings


  • 2 tablespoons butter
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup steel cut oats
  • ½ cup white wine
  • 1 quart vegetable broth, kept warm
  • ½ cup water if needed
  • Salt and pepper to taste
  • 1 cup frozen English peas, tha wed
  • 1 cup frozen pearled onions, thawed
  • 1/2 cup pecorino romano or parmesan shavings


In a large saucepan, melt 1 tablespoon butter and 1 tablespoon oil.  Add onion, stir until soft.  Stir in the oats and cook for 1 minute.  Add wine and simmer over moderate heat, stirring frequently until nearly absorbed.  Add 1 cup broth at a time continuously cooking only adding next cup once the first one is absorbed.

Should take about 25 minutes.  Oats are cooked when they are chewy and tender.  Add salt and pepper, peas and onions, stir and serve, top with cheese if desired.  Enjoy your whole grain oatmeal risotto.