Irish Oatmeal Risotto

(4 servings)

  • 1 cup steel-cut oats (Irish oatmeal)
  • 3 and 1/2 cups water
  • 1 cup low fat milk
  • 4 Tablespoon butter
  • 1/2 cup Parmesan cheese
  • dash nutmeg (optional)
  • freshly ground pepper - to taste
Pre-soak steel-cut oats the night before. Combine oats and water and heat until water reaches a boil. Remove from heat and let sit 4-6 hours or overnight.

In the morning, combine the milk and pre-soaked oats and bring to a low boil. Cook for 15 minutes, stirring frequently, until mixture is thick. Stir in butter and cheese until melted. Turn off heat. Add nutmeg and/or freshly ground pepper if desired.

Parmesan and nutmeg make this breakfast risotto very flavorful. Excellent with leftover vegetables.

Mr Breakfast would like to thank strawberrymango for this recipe.

Recipe number 2258. Submitted 2/12/2008.