Zesty Savory Oat Risotto with Jammy Eggs & Peas
This week's star is a budget-friendly revelation: a savory risotto made from hearty oats that is as creamy as the Italian classic but much higher in fiber and lower in cost. It is a vibrant, nutrient-dense meal that proves pantry staples like oats and frozen peas can be transformed into a sophisticated and healthy weekday dinner.
Ingredients
- Rolled oats300 g
- Vegetable broth900 ml
- Frozen peas200 g
- Large onion1 pc
- Garlic cloves2 pcs
- Eggs4 pcs
- Lemon (zest and juice)1 pc
- Olive oil2 tbsp
- Fresh parsley1 bunch
- Salt and black pepper to taste
Instructions
Bring a small pot of water to a boil. Gently lower the eggs into the water and cook for exactly 6.5 minutes. Immediately transfer them to an ice bath, peel carefully, and set aside.
Finely dice the onion and garlic. In a large pot or deep skillet, heat the olive oil over medium heat and sauté the onion until translucent, then add the garlic and cook for 1 more minute until fragrant.
Add the rolled oats to the pan and toast for 2 minutes, stirring to coat with oil. Gradually add the vegetable broth one cup at a time, stirring frequently until the oats have absorbed the liquid and become creamy (about 10-12 minutes).
Stir in the frozen peas, lemon zest, and a squeeze of lemon juice. Cook for 2 more minutes until the peas are tender and bright green.
Season with salt and plenty of cracked black pepper. Stir in chopped fresh parsley. Divide the savory oats into bowls, top each with a halved jammy egg, and serve immediately.
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