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BellaOnline's Irish Culture Editor

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Irish Oatmeal Risotto

Guest Author - Mary Ellen Sweeney

Oatmeal is almost as much a part of the Irish food culture as the potato. Surely it is used in more than oatmeal-raisin cookies or on the breakfast table! Indeed, oatmeal has found its way into many interesting recipes, and this risotto is one of the best. Enjoy this savory treat for a healthful side dish with any meal.

Here is an unusual recipe for oats and one that proves the versatility of this ancient and healthful grain.

Irish Oatmeal Risotto

2 cups McCann’s Steel-Cut Irish Oatmeal
3 tablespoons olive oil (or butter)
1/4 cup minced shallots
2 cloves garlic, peeled and minced
5-6 cups hot strong unsalted defatted chicken or beef broth
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
1/2 cup grated Parmesan cheese
salt & pepper to taste
pinch saffron for color (optional)


Heat olive oil in heavy saucepan over medium high heat. When hot, add shallots and garlic. Sauté for 3 minutes. Stir in the oats and sauté for about 5 minutes or until oats are glistening. Begin by adding the hot broth 1/2 cup at a time (and saffron if used), stirring continuously, until each 1/2 cup has been absorbed. When oats have absorbed enough broth to be a rich, creamy texture with a bit of bite left, remove from heat. Stir in parsley, lemon juice, cheese, salt and pepper.
Serve hot.

McCann’s Irish Oatmeal


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Content copyright © 2014 by Mary Ellen Sweeney. All rights reserved.
This content was written by Mary Ellen Sweeney. If you wish to use this content in any manner, you need written permission. Contact Bee Smith for details.

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