Rolled oats make a creamy, grain-like risotto when cooked slowly with broth, trading rice's starch for the shelf's whole-grain oats. This is hearty and warm on a weeknight when you need something fast but feels substantial.

Serves 2. 25 minutes, 20 at the stove.

About 1060 calories a serving, 140 g protein, 6 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a wide pot over medium heat. Add 2 minced garlic cloves and stir until fragrant, about one minute.
2. Pour in 1 cup quick oats and stir constantly to toast them lightly for two minutes, then add 4 cups broth and bring to a simmer.
3. Lower heat to medium-low and cook, stirring often, for 12 to 15 minutes until the oats are tender and the mixture turns creamy. The oats should absorb most of the liquid and lose their raw edge.13 min
4. Season with salt and pepper to taste. If the risotto seems too thick, add a splash more broth and stir until it reaches the consistency you like.

Note Swap the broth for a mix of water and white wine if you have it. Leftovers keep covered in the fridge for three days and rewarm gently with a splash of broth. Serve with grated cheese and a green salad or roasted vegetables on the side.