Groats are a nutritious and versatile choice for dinner, offering a hearty alternative to traditional grains. With their nutty flavor and chewy texture, they pair well with a variety of ingredients, making it easy to create a satisfying meal. These recipes will show you how to transform groats into a delicious and healthy dinner option that you can enjoy any night of the week. Whether you’re looking for something savory or a bit more adventurous, groats are sure to become a staple in your kitchen.
Steps
- Set your 6 QT Instant Pot to sauté mode and add a splash of water or vegetable broth to prevent sticking. Add onions, celery, mushrooms, and carrots (if using), and sauté until the onions become translucent and the mushrooms release their moisture, stirring occasionally.
- Stir in the garlic and oat groats, allowing them to toast for about 2 minutes for a nuttier flavor, adding water or broth as needed to prevent sticking.
- Add butternut squash, garlic powder, onion powder, dried thyme, salt substitute, and hot vegetable broth. Stir everything together thoroughly.
- Seal the Instant Pot by securing the lid and setting the steam valve to sealing. Cancel the sauté function and set the pot to cook on high pressure for 5 minutes. Let it naturally release and keep it on the warm setting for 2 hours to finish cooking the oat groats without them becoming mushy.
- Once done, stir in fresh lemon juice, thawed green peas (optional), fresh thyme leaves, and freshly ground black pepper to taste.
- Serve the risotto over dark leafy greens or alongside steamed vegetables such as broccoli or asparagus. Optionally, top with oven-roasted kabocha squash for added flavor.
Ingredients
- 2 cups chopped onion (red or white)
- 1/2 cup diced celery
- 1/2 cup diced carrots (optional)
- 2 cups diced baby bella mushrooms
- 1 tablespoon chopped garlic
- 1 1/2 cups raw butternut squash, cut into 1/2 inch pieces (optional)
- 2 cups oat groats
- 2 1/2 teaspoons dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt substitute (e.g., Sel-acious)
- 2 1/2 cups vegetable broth (heated to boiling)
- 1 cup frozen peas (thawed)
- Garnishes:
- 1 tablespoon fresh lemon juice
- Fresh thyme
- Oven-roasted kabocha slices (as an alternative to butternut squash cooked in the risotto)
- Balsamic vinegar or flavored balsamic vinegars
- Freshly ground black pepper
FAQ
- Can I substitute oat groats with another grain in this risotto recipe?
- Yes, you can substitute oat groats with other grains such as brown rice or quinoa. However, keep in mind that the cooking times and textures might vary, so adjust the cooking process accordingly.
- Is it possible to make this risotto without an Instant Pot?
- Absolutely! This risotto can be prepared on the stovetop. Simply follow the stovetop instructions provided, which involve simmering the ingredients in a large skillet until the oat groats are cooked to a chewy texture.
- What vegetables can I use in place of butternut squash?
- You can replace butternut squash with other vegetables like diced carrots or sweet potatoes, which also add a natural sweetness and complement the creamy texture of the risotto.
- How can I add more flavor to this vegan risotto?
- Consider adding a drizzle of flavored vinegar, such as California Balsamic Gilroy Garlic, for an additional burst of flavor. You can also experiment with different spices or herbs to suit your taste preferences.
- Can this risotto be frozen for later use?
- While the recipe suggests that leftovers are typically consumed within two days, freezing should be possible. However, the texture might change slightly upon reheating, so it’s recommended to test a small portion first to see if it meets your expectations.
Tips
- Experiment with various vegetables and mushrooms to keep the risotto interesting. Try using a mix of your favorite mushrooms or swap in seasonal vegetables for a fresh twist.
- Enhance the flavor by adding a drizzle of flavored vinegar, such as a garlic-infused balsamic, which provides a tangy, garlicky finish.
- For a heartier meal, serve the risotto over a bed of dark leafy greens or alongside roasted vegetables like kabocha squash for added depth and texture.
- If using an Instant Pot, allow the risotto to remain on the warm setting for a couple of hours to ensure the oat groats are chewy but not mushy.
Equipment
- Instant Pot (6 QT Pressure Cooker) – If you are planning to use the pressure cooking method rather than the stove-top method, an Instant Pot or similar electric pressure cooker is required.
- Large Deep Skillet – For those opting for the stove-top method, a large deep skillet is necessary to accommodate the volume of ingredients and allow for proper sautéing and simmering.
- Flavored Vinegar (e.g., California Balsamic Gilroy Garlic) – If you want to replicate the exact flavors suggested in the recipe, you might need to purchase specific flavored vinegars.
