Oat Risotto with Peas

01Method

1. 1

   This oat-based risotto follows the same technique as traditional Italian risotto but cooks significantly faster.

2. 2

   Heat the oil in a pan over medium heat and sauté the finely chopped shallot. Add the ground oat flakes and pour in the vegetable stock. The stock provides excellent flavor and should not be substituted with bouillon cubes.

3. 3

   Stir the stock and flakes over gentle heat until a porridge-like consistency forms. Once the stock is absorbed, add the peas, chopped sundried tomatoes, and most of the parmesan, reserving some for garnish.

4. 4

   Simmer for about one minute to soften the peas, then season to taste with salt and pepper.

5. 5

   Serve the oat risotto topped with a fried egg, fresh chives, and additional parmesan.