Steel Cut Oat Risotto


We often think of oats as a breakfast or a sweeter whole grain dish, but they can be cooked in a savoury way too! Rather than using rice, this risotto is made with whole grain steel cut oats and can be a great way to build food literacy about oats with children. Vary the veggies to keep it interesting or use up what you have on hand.

12child-size portions
Preparation Time
10 minutes
Cooking Time
Equipment List
Heavy bottomed pot
Cutting board
Wooden spoon
2 Tbsp
olive oil
2 cups
chopped vegetables (e.g. mushrooms or butternut squash or cabbage)
½ tsp
¼ tsp
black pepper
cloves garlic, minced
1½ cups
steel cut oats (not rolled oats!)
6 cups
water or low sodium vegetable stock
½ cup
parmesan or other hard cheese (optional)
lemon, juiced

1.      Heat pot on medium low then add olive oil. Once hot, add onion and vegetables, salt and pepper and sauté, stirring often, until tender, approximately 10 minutes.

2.      Add garlic and oats and continue to stir for 2 more minutes then add 1 cup of water or stock. Stir continually until the water is absorbed then continue to add ½ cup of water and stir until it is absorbed until all the water or stock is used up. Taste to ensure the oats are tender—if not, continue adding ½ cup water until they are cooked.

3.      Stir in cheese if using, then turn off heat and add lemon juice. Allow to cool slightly before serving warm with a side salad or other vegetables.

NoteChildcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food

Steel Cut Oats
Steel Cut Oat Risotto