Risoatmeal – Savory Oatmeal, Pressure Cooker + Stovetop

Risoatmeal? Yep.

After putting my bacon sriracha oatmeal out there, it got me and the wife thinking about more savory oatmeal recipes. But it’s not that easy because, let’s face it, savory oatmeal is a little hard to get your head around.

Having dinner one night, out of the blue, she said, “You know that pressure cooker risotto I make with the peas and parmesan? I think we should try an oatmeal like that.”

Check. So I was just throwing some words out there to call it, I can’t even remember what I was saying, but I kept on getting the stink eye every time I would say a word. Then I said risoatmeal. Her eyes lit up and she said, “I like that!”

So it’s risoatmeal guys and I do declare it is stupid good!  I would even eat this as a side dish for dinner and let me tell you what we did with the leftovers…

My sister came over at lunchtime and I was telling her about the risoatmeal and, of course, she was not into it.  As I said, it’s hard to get your head around it.  But I warmed her up a bit of it and no, she wasn’t digging it.  To be fair here, it was still delicious reheated, but not as delicious, it kind of stiffened up a bit and she’s not a very adventurous eater.

Our pea brains got to working again and thought, why not grind up some fresh oats to make an oat flour, add a little to the risoatmeal, make a cake and fry it up?

Oh man it was gooood!  It got the sister approval and then, that led to more ideas, like adding crab to it or chopped up wild Gulf shrimp or even salmon.  Risoatmeal cakes!

Let’s step out of our comfort zones here and embrace the savory oats,  because I think I’ve got the hang of it now and there will be more to come!

RISOATMEAL – RISOTTO STYLE OATS

PRESSURE COOKER

INGREDIENTS

1 cup traditional steel cut oats
3 cups chicken broth
1/2 onion chopped
2 tablespoons butter
1/2 cup frozen peas
1/2 cup parmesan cheese
squeeze of lemon juice
fried egg, optional

DIRECTIONS

Set your pot to saute and add 2 tablespoons of butter to the bottom of your pot. When hot add the chopped onion. Saute for about 5-8 minutes, then add the cup of oats. Toast till fragrant, stirring constantly, 3-5 minutes. Don’t burn it.

Add frozen peas and broth to the pressure cooker. Give a stir and make sure all oats are submerged in the water. Close lid and cook at high pressure for 11-13 minutes. 11 minutes for chewier oats and 13 for creamier oats.  Use natural release, 10-15 minutes. Carefully open.

Give it a stir to combine and thicken. Add the parmesan cheese and squeeze of lemon. Stir well. Top with a fried egg if desired.

STOVETOP

INGREDIENTS

1 cup Coach’s Brand steel cut oats
3 cups chicken broth
1/2 onion chopped
2 tablespoons butter
1/2 cup frozen peas
1/2 cup parmesan cheese
squeeze of lemon juice
fried egg, optional

DIRECTIONS

Add 2 tablespoons of butter to your pot over medium-high heat. When hot add the chopped onion. Sauté for about 5-8 minutes, then add the cup of oats. Toast till fragrant, stirring constantly, 3-5 minutes. Don’t burn it.

Add frozen peas and broth. Give a stir and make sure all oats are submerged in the water. Bring to a rapid boil. Reduce heat to medium/low boil and cook for 5 minutes.

Give it a stir to combine and thicken. Add the parmesan cheese and squeeze of lemon. Stir well. Put cover on and let it sit for a couple of minutes. Top with a fried egg if desired.

I have to put it out there, as you saw, I stated Coach’s steel cut oats. I buy a huge bag at Costco. I love the texture of these oats, but also they cook quickly. I don’t have time to babysit traditional steel cut oats on the stove. If I’m out of Coach’s (gasp!) I’ll just use the pressure cooker with traditional steel cut oats.

I do not know how I would cook them in the pressure cooker. If you try it, let me know. They’re so quick cooking on the stove that I’m afraid if I put them in the pressure cooker it would fig them up. I mean, I would say pressure for a couple of minutes. But again, not tested. Maybe I’ll put my big boy panties on soon and try it out for you guys.

RISOATMEAL CAKES

This situation is going to be just using your best judgement. Some people like their oats stiff, and some like them creamy. If you made your oats loose, you’ll need to add some oat flour to the cold risoatmeal to firm it up. Not too much, just a little at a time. Of course, you don’t have to bother with the oat flour. You can use regular flour or cornmeal maybe. I went with oat flour because my cholesterol needs me to.

After your oats have been sitting in the fridge overnight and are nice and stiff and rubbery, throw some oil in a pan and heat. Add the oat flour if using and any add-ins, fish, crab, whatever, into the cold risoatmeal. I really, really think salmon would make for something special. Form into patties and fry on each side. Top with an egg, serve on an English muffin, on top of a salad, or whatever.

Risoatmeal - Savory oatmeal risotto style! Pressure Cooker + StovetopClick To Tweet

Like this idea? Check out my Bacon Sriracha Oatmeal!