Spinach Ris-oat-to

Spinach Ris-oat-to
Makes 4
Prep 10 m
Cook 36 m


  1. 1 of 1 In a medium pot, bring 5 cups low-sodium vegetable broth to a boil over medium-high, then immediately reduce heat and keep warm over medium-low, partially covered. Meanwhile, in a medium saucepan, melt 2 tbsp unsalted butter over medium-low; stir in 1 finely chopped small shallot and cook 2 minutes. Add 1 cup steel-cut oats and cook 1 minute, until fragrant. Add 1 cup warm broth and simmer 3 minutes, until mostly absorbed. Add 1/2 cup broth at a time, about every 3 minutes, stirring after each addition and as needed, until oats are softened and sauce is thick but soupy, about 30 minutes. Stir in 10 oz frozen chopped spinach, thawed and squeezed dry. Remove from heat; add 1/2 cup grated Parmesan, 3/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir in more broth if needed to maintain loose texture. Spoon into 4 dishes and top with shaved Parmesan.
Nutrition Information for Spinach Ris-oat-to
Servings Per Recipe: 4
Per Serving: 39 g carb., 6 g sat. fat, 12 g Fat, total, 310 kcal cal., 846 mg sodium, 13 g pro., 4 g sugar, 9 g fiber