15 Minute Savory Oat “Risotto” with Asparagus and Peas
Servings 4 servings
Ingredients
- 1 Tbsp avocado oil or other high-heat cooking oil
- 1 cup frozen or fresh peas
- 8 stalks asparagus cut into 1-inch pieces (about 1 cup)
- 4 cups vegetable stock
- 1⅓ cups quick oats
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup grated Parmesan cheese plus more for garnish if desired
- 1 Tbsp unsalted butter
- Salt and freshly ground black pepper
- 1 Tbsp white vinegar
- 8 eggs
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, in a large frying pan, heat the oil over medium-high heat. Sauté the peas and asparagus until tender-crisp and vibrant, 3 to 4 minutes. Transfer to a bowl and set aside.
- In the same pan, combine the vegetable stock, oats, garlic powder, and onion powder. Reduce the heat to medium and bring to a simmer.
- Simmer until thickened and most of the stock is absorbed, 3 to 5 minutes. Stir in the Parmesan, butter, and salt and pepper to taste. Gently fold in the cooked peas and asparagus.
- Add the vinegar to the boiling water (this will help keep the eggs together). Gently crack the eggs right into the water and cook until the desired yolk consistency is achieved, about 2 to 3 minutes for soft-poached, 4 minutes for medium-poached, and 5 to 6 minutes for hard-poached. Remove with a slotted spoon and place on a plate lined with a paper towel to absorb any extra moisture.
- Divide the risotto between four bowls and top with the eggs. If desired, sprinkle with more Parmesan and pepper.
Notes
STORAGE: Store the “risotto” in an airtight container in the fridge for up to 5 days. To serve, heat the risotto in a frying pan over medium heat without the eggs, and cook, stirring, until heated through, 3 to 5 minutes. If the risotto is too dry, add 1 to 2 tablespoons of water or broth to loosen it up. Add the eggs, cover, and cook until warmed through, another 1 to 3 minutes. Alternatively, reheat risotto and eggs in the microwave.