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Steel Cut Oatmeal Risotto with Prawns

Steel Cut Oatmeal Risotto with Prawns

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  • 4

    Servings

  • 15 min

    Preparation Time

  • 15 min

    Cook Time

  • Rating

Steel Cut Oatmeal Risotto with Prawns takes risotto up a notch with yogurt and goat cheese, crispy shiitake mushrooms, and olive oil poached prawns. While this oatmeal risotto dish has so many rich and gourmet flavors, it still makes for a warm and comforting meal option.

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Ingredients

  • 3 tbsp extra virgin olive oil
  • 1/2 piece yellow onion diced
  • 2 pieces garlic cloves
  • 1 ½ cups Quaker® Steel Cut Oats - Quick 3-Minute
  • 1 cup dry white wine
  • 8 cups chicken stock
  • 2 tbsp butter
  • 1/4 cup cream
  • 1/4 cup Parmesan cheese
  • 1 pinch kosher salt to taste
  • 1 pinch black pepper to taste

  • Compounded Müller Yogurt and Goat Cheese

  • 1/2 cup goat cheese
  • 1/2 cup Müller yogurt
  • 1/4 cup unsalted butter
  • 1/2 tsp lemon juice, fresh
  • 1/8 cup cream
  • 1/2 tsp thyme, chopped
  • 1 tsp parsley, chopped
  • 1/4 tsp salt, kosher
  • 1 pinch black pepper, to taste

  • Crispy Shiitake Mushrooms

  • 8 oz Shiitake mushrooms, sliced very thin
  • 1 cup oil for frying

  • Olive Oil Poached Prawns

  • 3 cups extra virgin olive oil
  • 2 pieces cloves garlic, chopped
  • 2 pieces lemons, peels
  • 12 pieces medium sized prawns, deveined

Cooking Instructions

  • Heat chicken stock and keep warm in a saucepan.
  • Heat oil in medium saucepan and sauté onion and garlic until translucent.
  • Add steel cut oats and stir until well coated.
  • Add wine and stir until almost all wine has evaporated.
  • Add 1 cup of chicken stock and stir until absorbed by oats.
  • Add remaining chicken stock 1 cup at a time, stirring until oats have absorbed all liquid.
  • Stir in butter, cream, and Parmesan cheese until melted.
  • Season with salt and pepper.
  • Fold Shiitake mushrooms into risotto.
  • In a saucepan combine the olive oil, garlic, and lemon peels.
  • Heat and maintain oil at 180°F.
  • Season prawns with salt and pepper and slowly add to oil.
  • Cook until slightly translucent and remove, around 4 minutes.
  • Compounded Müller Yogurt and Goat Cheese: Cream butter in a standing mixer.
  • Add yogurt and blend well.
  • Add goat cheese and blend well.
  • Add lemon juice, herbs, black pepper, and salt. Blend well.
  • Transfer to bowl for later use.
  • Crispy Shiitake Mushrooms: Place Shiitake mushrooms into hot oil and fry until crisp.
  • Remove from oil, season with salt, and drain on paper towel.
  • Garnishes For Assembly: Toasted Pine Nuts Chives, finely chopped Saba
  • Dressing Assembly: Smear 2 tbsp compounded Müller yogurt in center of plate.
  • Spoon 8 oz of risotto on top of yogurt.
  • Shingle 3 prawns alongside risotto.
  • Top with pine nuts, crispy Shiitake mushrooms, and chives.
  • Drizzle with Saba.

Key Products

Quaker® Steel Cut Oats - Quick 3-MINUTE
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