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Spring Risotto Oats

Photo: Jamie Vespa
Active time 30 mins
Total time 30 mins

Serves 4 (serving size: 1 cup oat mixture with 1 egg)

Risotto gets a whole-grain makeover with steel-cut oats, which are higher in protein and fiber than Arborio rice. The oats have a delightfully chewy, hearty texture and subtle nutty taste, which works well in this faux-rice dish. Asparagus, peas, and leeks are peak spring vegetables, which add wonderful flavor and fresh contrast to rich, creamy oats. Crowned with a 6-minute soft-boiled egg, this recipe is well suited for any meal of the day. Top it off with freshly grated Parmesan, nutritional yeast, or a flurry of fresh herbs for garnish, if desired.


  • 2 teaspoons butter
  • 2 cups (1-in.) pieces asparagus
  • 1/2 cup chopped leeks
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup steel-cut oats
  • 2 cups lower sodium vegetable broth
  • 2 cups water
  • 1 cup frozen green peas, thawed
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh chopped basil
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)
  • 4 soft boiled eggs
  • 1/4 cup thinly sliced green onion

Nutrition Information

  • calories 329
  • fat 11.4 g
  • satfat 4.4 g
  • monofat 3.9 g
  • polyfat 2.2 g
  • protein 17 g
  • carbohydrate 40 g
  • fiber 8 g
  • cholesterol 197 mg
  • iron 5 mg
  • sodium 550 mg
  • calcium 137 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Heat butter in a Dutch oven over medium. Add asparagus and leeks; cook 5 minutes, until softened. Add garlic, salt, pepper, and oats; cook 2 minutes. Add vegetable broth and water; bring to a boil, reduce to simmer and cook over medium for 20 minutes, stirring occasionally, until most liquid is absorbed.

  2. Stir in peas, onion, lemon zest, lemon juice, basil, and cheese. Cook 5 minutes. Divide evenly into 4 bowls. Top each with one soft-boiled egg. Garnish with additional basil and green onion, if desired.