Steel-Cut Oat Risotto with Leeks and Artichokes Recipe
This creamy oat risotto with leeks and radishes requires much less stirring than traditional risotto. Get the recipe!
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Cooking tools:
- Dutch oven
- Stove
- Mixing bowl
- Measuring cup
- Colander
- Wooden spoon
- Microplane
- Serving bowl
Ingredients
- 3 cups low-sodium vegetable broth
- 2 cups thinly sliced leeks
- 1 cup steel-cut oats (see gluten-free tip, recipe intro)
- ¼ cup dry green lentils, rinsed and drained
- 10 to 12 frozen artichoke heart pieces
- 10 to 12 red radishes, halved
- 1 teaspoon chopped fresh oregano leaves
- ¼ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Chopped fresh parsley
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