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
Est. added sugars 0g
How to Make It
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.
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.