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OAT
RISOTTO
WITH PEAS

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  • 1 cups groats (for added nutty flavor) or steel cut oats, uncooked

  • 2 cups spring peas, shelled or frozen and thawed

  • 1/2 medium yellow onion, finely chopped

  • 4 cups spring or distilled water

  • 4 cups vegetable broth (Hippocrates soup)

  • 1 tbsp fresh parsley or cilantro

  • 1 tbsp cold pressed flax oil

Use butternut squash, pumpkin or tomato in place of peas. Complementary seasoning for squash would be braised kale; for pumpkin, try sage; for tomato, use garlic, oregano, marjarom and rosemary!

Organic Ingredients:

Appetizing Alternatives:

Directions:

  1.  In a stock pot, combine water and vegetable broth over medium heat. Spoon blend until warmed, approximately 7-10 minutes. Important: keep the broth heated until it is used entirely!

  2. In a large sauté pan, combine 1 ladle of broth with onion, letting the onion soften over medium heat, approximately 5 minutes

  3. Add oats to the pan, allow to toast for 2-3 minutes until a slight golden color appears

  4. Add 1 ladle of the broth to the oats, stirring frequently, until the broth is absorbed. Continue this step, making sure the previous liquid has fully evaporated before adding more. Do not add more than one ladle at a time, otherwise your oats might not achieve a creamy texture

  5. While oats are cooking, use a blender to purée peas with a few tbsp of broth until silky smooth

  6. As the last ladle of broth is added to the oats, stir in the pea cream for at least 2 minutes, to ensure it is well incorporated with oats

  7.  Place on a flat dish, sprinkle with parsley and add a drizzle of flax oil before serving

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