Oats and Diabetes Management
With its blend of tender-crisp broccoli and spicy chorizo, this creamy oat risotto will awaken your palate and help you consume more soluble fiber.
Servings: 2
Ingredients
- A 340g, 3/4 pound chorizo
- Two cups (500 ml) of water
- Half a teaspoon (2.5 ml) of salt
- 1 1/3 cups (335 ml) steel-cut oats
- 1 and a half cups (375 ml) chicken broth
- Half a cup of finely grated Parmesan cheese, divided (125 ml)
- Olive oil, two tablespoons (10 ml)
- Two cups (500 ml) of broccoli florets
- Two cups of chopped tomatoes (500 ml)
- 1/4 tsp freshly ground black pepper (1 ml)
- 1/8 teaspoon (or.5 ml) sea salt
- 1/4 cup fresh parsley (60 ml) for garnish
Instructions
- Cut the chorizo into quarter-inch pieces.
- Heat the water in a big pot until it boils. When the water comes back to a boil, add the salt and steel-cut oats and stir continuously.
- Once the oats are soft, reduce heat and simmer, covered, for 25 minutes, stirring now and again.
- Add chicken broth, cover, and boil until mixture is creamy, about 5 minutes. Avoid overcooking.
- When the cheese is melted, add 6 tablespoons of parmesan cheese and mix.
- In the meantime, cook the chorizo and broccoli in olive oil in a big, nonstick skillet until the chorizo is browned. Add the tomatoes, pepper, and the last 1/8 teaspoon of salt and stir.
- Spoon risotto onto four plates; garnish with broccoli and chorizo.
- Add the reserved cheese and fresh parsley on top.