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A New Take on Risotto

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One of the perks of living in a city—particularly a massive one like New York—is the easy access to farmers’ markets. New York City has so many markets that you can find at least one open every day of the week, and some of them, like the Union Square Greenmarket, are open year-round!

My trips to this market ended in disappointment in March and the beginning of April. I had one item on my mind: asparagus. Week after week, I’d peruse the endless rows of produce stands for those green stalks and leaving with a bag of microgreens and a carton of baby bella mushrooms.

The first time I got my hands on some beautiful green asparagus at the market, I went a bit nuts. I think I ate it twice a day for a week! I roasted it for lunch. I sauteed it for dinner. I added it to a salad. I put it in my oatmeal.

That’s right—I put it in my oatmeal. Did you know you can use steel-cut oats as a replacement for Arborio rice to make risotto? It’s much less labor-intensive to prepare, and because it’s a whole grain, it has more nutritional benefits. For example, one serving of Arborio rice gives you 1% of your daily value of iron, and steel-cut oatmeal will provide 10%. Additionally, Arborio rice gives you 1 gram of oh-so-important fiber; steel-cut oats give you 5 grams!

The ris-oat-to I decided to make was lemon and asparagus. My version was dairy-free, but it can easily be adapted to your dietary choices. While I am normally not a huge proponent of savory oatmeal, this one blew my mind, and many of my readers were quick to try it in their own kitchens.

You can find the recipe for this lemon and asparagus steel-cut ris-oat-to here: http://www.theoatmealartist.com/lemon-asparagus-steel-cut-ris-oat-to/

What savory ris-oat-to shall I attempt next? As always, I’m overwhelmed by oatmeal’s possibilities!

– Lauren Smith, Oatmeal Artist blogger

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