Steel-Cut Oat Risotto with Heirloom Tomatoes & Sorrel



(Serves 2)

  • 2 tbsp Olive Oil
  • 1 tbsp butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • ½ tsp sea salt
  • ½ cup LPQ Organic Steel-cut Oats
  • ¼ cup dry white wine
  • 2 ½ cups vegetable or chicken stock
  • 3 small heirloom tomatoes, sliced
  • Handful of sorrel, washed and dried
  • 2 sprigs of lemon thyme
  • Optional: Grated parmesan

Risotto lovers, put your arborio rice aside, and pull out the Steel-Cut Oats! Yes, that's right. When prepared risotto-style, steel-cut oats are actually quite similar to your tyipcal risotto in terms of texture, and offer the added benefit of a rich, nutty flavor. 

This recipe combines traditional risotto elements with fresh, summery ingredients like heirloom tomatoes and sorrel, making it a perfect meal after a trip to the farmer's market. Go ahead, throw caution to the wind and try something new!


  1. In a large saucepan, heat 2 tbsp of olive oil on medium heat and add the onions.
  2. Once they begin to soften (after about 1 minute), add the steel-cut oats and cook for another minute, stirring frequently.
  3. Pour in the white wine and cook until it has been absorbed by the oats.
  4. Reduce the heat to medium-low and pour in the stock slowly, 1/2 cup at a time. Keep going until the stock has been completely absorbed. This should take about 15 minutes.
  5. Meanwhile, in a small pan, melt a bit of butter on medium low heat and add the sorrel and minced garlic. Saute gently until the sorrel has slightly wilted.  Remove from the pan and finely chop the sorrel.
  6. When the risotto is ready, stir in the chopped sorrel, garlic, lemon thyme and sliced tomatoes. Garnish with a sprig of thyme, and with grated parmesan if desired.
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Steel-Cut Oat Risotto with Heirloom Tomatoes & Sorrel

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