Oatmeal Risotto, Cherry Tomatoes & Basil

In a saucepan, bring the broth to a boil. Add the oats, return to a boil and simmer for 5 minutes. Let cool completely, then refrigerate for 4 hours so the oatmeal ﬁrms up nicely.  
Heat the grapeseed oil in a skillet over medium heat. Add the garlic and sauté until golden brown. Add the cherry tomatoes, sauté quickly, then add the basil and cook another 30 seconds or so.  
Fold in the oatmeal, season with salt and pepper, and mix to incorporate ingredients and warm the oatmeal.  
Distribute on plates, garnish with fresh basil and cheese.

Grain:

Oats [1]

Ingredients:

3 cups vegetable broth 

1 cup quick oats 

¼ cup grapeseed oil

1-2 garlic cloves, sliced thin

10 cherry tomatoes, quartered 

5 basil leaves, torn

Kosher salt & pepper to taste 

3 Tbsp grated Parmigiano-Reggiano or shredded mozzarella (optional)

Active time:

10 minutes + 4 hours

Yield:

4 servings

Author:

Recipe from German Lam. For more recipes and more information about Chef German Lam, visit Glam Foods [2].

Diet:

Vegetarian & Vegan Diet

Recipe tags:

Affordable

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian Gluten-free

Rating:

Description:

This recipe is a great way to make use of leftover oatmeal. Quick oats cooked in broth and cherry tomatoes and fresh basil sautéed in garlic oil add complex and complimentary layer of ﬂavors to the ﬁnished plate.