Oatmeal Risotto

Your breakfast just put on some fancy pants.

I've been meaning to try oatmeal risotto ever since I discovered the blessings of savory oatmeal.

My husband and I are in an ongoing death battle over the definition of savory. He insists it means anything tasty, I'm trying to say it means anything with non-sweet flavors (i.e. gravy is savory, pancakes are not). Care to weigh in?

Ah, the things we fight about. It's seriously hilarious, except not in the moment. I got so mad at him last night for buying a turkey (more on that later) that these words actually left my lips, "well don't ever ask me to get you pizza EVER AGAIN!" As a teacher, I should know that you should never make empty threats. I mean, hello, I love pizza, too. As a matter of fact I have really girly pizza pie to share with you later this week.

In the mean time, make this risotto on a cozy Sunday morning with your little cup of coffee and your big dreams.

Oatmeal Risotto
serves 1 (easily doubled/quadrupled)

1 tsp butter
1 TBL olive oil
1/4 cup sliced yellow onion
1 cup oatmeal (uncooked)
2-3 cups warm water
salt & pepper
1 cup shredded Swiss chard, kale, or spinach leaves
1 tsp fresh thyme
small handful sliced green onion
parmesan cheese

Heat your butter and oil over medium high heat. Add the onion and saute until clear and soft. Add the dry oatmeal and toast for 3-4 minutes. Add some salt and pepper and the greens.

Begin slowly adding the warm water (I used my tea kettle for this task) a little at a time, waiting to add more until the oatmeal has absorbed it. You need to be stirring constantly as this happens pretty fast. It shouldn't take more that 15 minutes total, depending on the type of oatmeal you use. You will know when it's done when it's soft. You will have to taste as you go to determine this, so add salt & pepper as needed.

Turn off the heat, add the thyme, green onion, and parmesan. Stir it up. To serve, add a little more parmesan on top. Enjoy your fancy pants breakfast!