Last Updated on December 15, 2020
Disclosure: This is a sponsored post which we have received a free product from One Degree Organics. However, I review, make recipes, and introduce ONLY the products that I truly support, use, and believe that are good for us!
Risotto is an all-year-round comfort food for us. My take on the risotto has just gotten healthier and more nutritious! Rolled Oats Tomato “Risotto” is made with oats instead of rice. Tomato based sauce is very light and not too heavy on your stomach. Unlike making the traditional risotto, it takes less time to cook and does not require constant stirring! It is vegan, gluten free by using GF oats and can be modified to be oil free.
Risotto with Oats?
There is no need for an explanation of what risotto is. You are right, risotto should be made with rice like Arborio rice. As an Asian, I am naturally a rice eater and I do not give second thoughts on if I am eating too much of it. On the other hand, oats are not really staples in my diet other than when my husband makes delicious smoothies with them 🙂
I really wanted to come up with a dish that oats are the main ingredients and highlight of the dish. In order for me to do so, making a savory dish is the best ability I have to dress up the oats. Also, when it comes to thinking of the shape or the texture of cooked oats, it is somewhat similar to rice (at least for me it is.)
That is how this recipe was born! When you make this recipe, you will be surprised how tasty it will come out! To make it even better, it is a great opportunity to consider using organic oats for making great “risotto.”
You know how we say—good ingredients make good food. I believe this to be so true. One of the perks of preparing meals at home is you can control the quality of ingredients you use. Even pre-vegan days, I would always choose to eat as organically as possible. But becoming a vegan opens up my eyes for so many different things other than just eating organic and cruelty-free food. I now pay attention to what is really in the “organic” labeled food.
Organic and/or vegan do not always necessary mean healthy. We need to look into the facts such as:
- Company’s stance towards sustainability
- The source of ingredients
- Use of unnecessary additives/preservatives
- If the business is ethically operated etc.
Yes, that would mean we may have to pay a bit more to stay true to our values towards food. For me, that is totally worth it knowing that I pay for something that I believe to be important.
About The Rolled Oats
A couple of years ago, I discovered products by One Degree Organics at my local grocery store. Since then, I have tried many of their products such as bread, cereal, granola, flour, and oats which are all organic and plant-based (a couple of them are not vegan due to the use of honey.) Most of them are gluten free as well.
For this recipe, I used this Organic Sprouted Rolled Oats (Gluten Free). Although, this bag was generously gifted from One Degree Organics, we have being using this same product for making smoothies! We can assure you will enjoy it, too 🙂
Their products are also certified glyphosate-free (you can see in the photo below!) What is glyphosate? You can read more on here. Basically, it is the primary active ingredient in the herbicide, Roundup. Unfortunately, it is found in many conventional crops including grains and cancer-causing substance.
They are truly committed to organic farming, transparency, sustainability, using clean ingredients, working with small farmers and producers and more. Why not supporting more businesses like them?
Here is what you need to make this delicious “risotto!”
- Extra Virgin Olive Oil
- Yellow Onion
- Kale Leaves (I used dinosaur kale)
- Mushroom Broth (or vegetable broth)
- Passata or Strained Tomato Purée
- Salt (adjust to taste)
- Black Pepper
- Rolled Oats (I used Sprouted Organic Rolled Oats [GF] from One Degree Organics)
You can make this oil-free by skipping extra virgin olive oil.
The Tips & Recipe Notes
Here is the break down in more details.
I love the taste & texture of dinosaur kale which is what I used for this recipe. You are more than welcome to use regular kale or spinach. Any greens in the red color of tomato is pretty! Most importantly, you always want to incorporate some greens into every meal.
You can not make good risotto without good stock/broth. To give some depth to the dish, I used organic mushroom broth instead of vegetable broth. Any other vegan bouillon + water will work as well.
My tomato-based sauce for this risotto is “mushroom broth + passata.” If you know my cooking style, you know how much I love passata. A lot of tomato-based dished on this blog is made with it. I love the thick & rich consistency that passata gives. Also, you are able to control it by using as-is or adding more liquid like how I did on this recipe.
Although, you may not get the same consistency in the final dish, you can replace with fresh tomatoes or any canned or jarred tomatoes of your choice. To control the overall flavor, I would choose the one without any added herbs or other ingredients.
Just a simple advise. The mushroom broth I used already had salt in it. Depending on the broth/stock you use, modify the amount of salt accordingly.
Again, if you are lucky enough to get the one from One Degree Organics, I highly recommend using theirs. Otherwise, any rolled oats of your choice (with gluten or gluten free) will work. Get organic ones as a better option for yourself and the environment!
Check out other recipes that you may enjoy!
Spaghetti with Ginger Tomato Sauce
Rolled Oats Tomato “Risotto”
- 1/2 tbsp extra virgin olive oil (more for serving)
- 2 cloves garlic minced
- 1/2 cup finely diced yellow onion
- 2 cups chopped kale leaves (I used dinosaur kale)
- 1 1/4 cups mushroom broth (or vegetable broth)
- 1 cup passata or strained tomato purée
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 1/4 cups rolled oats (I used Sprouted Organic Rolled Oats [GF] from One Degree Organics)
- 1 tbsp nutritional yeast (optional)*
- Truffle oil (optional)*
- Sauteed mushrooms (optional)*
- .Heat up a medium sauce pan or pot at medium heat. Pour extra virgin olive oil and add garlic. Cook for a minute or so until aromatic.
- Add yellow onion and sauté for 2-3 minutes until translucent. Then add kale leaves. Cook for another 2-3 minutes until the kale is cooked down in volume and tender.
- Add mushroom broth and passata. Stir until well blended. Once it’s at gentle boil, lower the heat to medium low. Season with salt and black pepper.
- Add rolled oats. Cook for 5-8 minutes (I cooked for 5 minutes.) Stir occasionally.
- Serve with a drizzle of extra virgin olive oil for the finishing touch.
- For an optional “cheesy” flavor, add 1 tbsp of nutritional yeast.
- For an optional mushroom aroma, add truffle oil for the finishing touch.
- Sautéed mushrooms can be a great option for added ingredients.