Oatmeal risotto with beets and roasted vegetables

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 19 G., saturated fats 5 G., proteins 20 G., carbohydrates 57 G., fiber 12 G., cholesterol 20 mg, sodium 829 mg, sugar 11 G.

An unconventional risotto that will captivate you with its vibrant autumn colors, original presentation, and rich flavor. The risotto is made with split oats, which are as rich in essential micronutrients as rice, and when combined with beets, the porridge is loaded with dietary fiber, increasing its nutritional value severalfold. This oat risotto is cooked with fried pancetta for a deeper flavor, along with shallots and thyme in chicken broth. Serve each serving garnished with long halves of roasted purple carrots and roasted turnip wedges.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 bunches of small purple carrots, tops cut off, wash carrots with a brush and cut in half lengthwise
2 small turnips (about 340g), peeled and cut into 1cm thick wedges.
2 tablespoons extra-virgin olive oil
110 g pancetta, diced
1 small shallot, chopped
2 tablespoons fresh thyme
1 and 1/4 cups rolled oats
1 small beetroot, peeled and coarsely grated
4 cups lightly salted chicken broth
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, turnip, pancetta, shallots, thyme, oatmeal, beet, bouillon, parsley

Cooking the dish according to the recipe:

Preheat the oven to broil. In a large bowl, toss the carrots and turnips with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Place them on a baking sheet. Roast in the oven, stirring halfway through, until tender and crispy, about 12 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 6 minutes. Add the shallot, thyme, and a pinch of salt and black pepper; cook until the shallot is translucent, 1 to 2 minutes. Add the oats and grated beet; cook, stirring, until the oats are lightly toasted, about 1 minute. Add the chicken broth, 1/4 cup water, a pinch of salt, and a few grinds of black pepper. Simmer, stirring frequently, until the oats are tender, 12 to 15 minutes.