Nutritional Wisdom with Carly Pollack

Broccoli Oat Risotto

Submitted by Libby Nations

1 tbsp coconut oil
1 small yellow onion, diced
2 cloves garlic
1 cup steel-cut oats
2 cups vegetable stock
4 cups broccoli, cut into florets
sea salt, to taste
black pepper, to taste

Heat the oil in a large sauté pan or skillet. Add the onion and grate in garlic, cook on medium for 2 to 3 minutes or until the onion and garlic are tender. Add chopped broccoli and cook, for about 2 minutes. Add oats and cook for 1 minute. Slowly add the stock in 1 cup increments, cooking on medium stirring the oats with a wooden spoon until liquid is absorbed. Continue adding the stock in 1 cup amounts until the oats are creamy and cooked al dente. If all the liquid is absorbed and you still want a softer texture turn down to low and simmer until desired texture is reached. Turn down to low and season with salt and pepper.

2 Servings