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