Oat Risotto

Serves: 6 as a side dish

Steel cut oats make a great savory side dish.  It can also become a main course either as is or with the addition of some cooked meats or cubes of tofu.    


  • 1 cup steel cut oats
  • 2 tablespoons olive oil
  • 1 cup finely diced onion
  • ½ cup finely diced carrot
  • 1 clove minced garlic
  • 1 cup fennel bulb, quartered, core removed, and cut into ¼-inch slices across the fiber
  • ¼ teaspoon salt
  • ¼ teaspoon MSG
  • ¼ teaspoon ground black pepper
  • 1 pinch dried thyme leaf
  • 3 cups low-sodium, low-fat beef, chicken, or vegetable broth
  • ½ cup freshly grated Asiago cheese
  • Chopped fresh herbs as available


  1. Place oats on a baking sheet and place in a 350° F oven for about 25 minutes or until the oats turn a light brown and smell nutty. Remove from the oven and let cool.
  2. In a medium saucepan, sauté onion and carrot in oil until softened and lightly browned.
  3. Add garlic and cook for a couple more minutes.
  4. Add fennel, salt, MSG, black pepper, toasted oats, thyme, and broth. Bring to a boil, cover and reduce heat to a simmer. Cook for 45-50 minutes stirring occasionally until the oats are tender.
  5. Add cheese and herbs as available. Serve.
  • Calories: 200
  • Fat: 9g
  • Cholesterol: 10mg
  • Protein: 7g
  • Sodium: 260mg
  • Carbohydrate: 24g
  • Fiber: 4g