Thursday, June 16, 2011

Oatmeal risotto with peaches. Parmesan and sage

Yes, I know it shouldn't be called a risotto if it isn't made with rice.  But after you eat a bowl of this you won't mind a bit.

This dish turned out stunning. It had the perfect creamy texture of a classic risotto. And the combination of the nutty bite of the Parmesan along with sweet, caramelized peaches and the savory kick of the crispy sage? Wow!

The recipe started with one peach and some sage leaves.

I put 1/4 cup of steel cut oats in a sauce pan with 2 cups of water, a pinch of salt, a few grinds of black pepper and set it to simmer.

Then I melted a pat of butter in a skillet over medium low heat and added the chopped sage.

Cook the sage until it becomes very fragrant and begins to crisp (about 5 minutes). Add in the chopped peaches and let them cook until they begin to caramelize.

I was looking for more a grilled peaches taste in this dish - if I tossed them in with the oatmeal right away it would of been more of a peach soup.

The peaches nicely caramelized with crispy bits of sage.

I stirred in 1/2 cup of shredded Parmesan into the oatmeal (I kept a little back to sprinkle on top at the end).

When the oatmeal is almost done (25 - 30 minutes), I added in the peaches and sage.  I let it cook for another 7 minutes until all of the flavors had a chance to combine.

Oatmeal Risotto

Serves 1


2 cups of water
1/4 cup of steel cut oats
1 peach, pitted and chopped
4 sage leaves, chopped
1 pat of butter
1 pinch of salt
ground black pepper to taste


Place the water, oats, pinch of salt and black pepper into a sauce pan and bring to a simmer.

Pit and chop one peach and finely chop 4 sage leaves.

Set a skillet on med-low heat and add in the pat of butter. When the butter has melted, add in the sage and allow to cook until fragrant and crisp.

Then add in the peaches and continue to cook until the peaches are slightly brown on both sides. When the peaches have caramelized take them off the heat and set aside.

When the oats have cooked for 20 minutes, add in most of the Parmesan and stir to combine.

When the oats have finished cooking (25 - 3- minutes) stir in the peaches and sage. If they oats begin to look dry add in a bit more water. You want a creamy consistency to the oats.

Cook another 7 minutes or so then take it off the heat. Ladle the oatmeal risotto into a serving bowl and top with the rest of the Parmesan.



  1. oh i love oatmeal! especially when it's creamy like risotto

  2. Ohhh, those look so amazing! The texture sounds incredible. Whenever I make savory oats, they always seem to turn out much creamier than sweet..but I love this still uses peaches as well as savory aspects- yum!!

  3. @Mary @ Bites and Bliss

    Mary, that is so true. On the rare occasions when I make sweet oatmeal it always turns out a bit dry and lumpy...

  4. @lesouefsbrouilles

    I really only like savory oatmeal or the completely traditional one with brown sugar, butter and cream.

    I do envy anyone who truly loves plain oatmeal.

  5. What an interesting take on "risotto"/oatmeal. Can't wait to try this savory version soon =)