Oat Risotto with Leeks and Celery Root

  • Servings: 6
  • Provided by:

    Ingredients Print Recipe

  • 1 cup steel cut oats
  • 1 Tablespoon olive oil
  • 1 cup finely diced celery root
  • 1 cup finely diced leek (white and light green portion only)
  • 1/3 cup finely diced carrot
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove minced garlic
  • 1 pinch dried thyme leaf
  • 3 cups low-sodium, low-fat beef, chicken, or vegetable broth
  • 1/4 cup freshly grated Parmesan or Pecorino Romano cheese


1. Place oats on a baking sheet and place in a 350 degrees oven for about 25 minutes or until the oats turn a light brown and smell nutty. Remove from the oven and let cool.

2. In a medium saucepan, saut� celery root, leek, carrot, salt, and black pepper in olive oil over moderate heat. Cook until the vegetables are tender (8-10 minutes) stirring often.

3. Add garlic clove and cook for a couple more minutes.

4. Add toasted oats, thyme, and broth. Bring to a boil, cover and reduce heat to a simmer. Cook for 50-55 minutes or until the oats are tender.

5. Add cheese and serve.

Nutritional Analysis: Cals: 178, T.Fat: 5gm, S.Fat: 1 gm, Chol: 3mg, Sod: 433mg, T.Carb: 22gm, Fib: 4gm, Pro: 12gm

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