Savory oatmeal risotto

Use a traditional Italian technique for this healthy, meatless recipe.

Mushrooms are rich in vitamin D and selenium, an antioxidant mineral that promotes liver enzyme function, and prevents inflammation. Plus, their fiber and water content can help you stay fuller, longer. “To amp up the flavor in this dish, opt for a variety of mixed mushrooms such as shiitake, oyster, and crimini,” says Philadelphia-based recipe developer Robert Luessen.

Serves 2

This recipe is part of our meal prep series. Find the full guide here.

Photography by Jillian Guyette. Recipe development by Robert Luessen.


4 cups vegetable stock
2 tablespoons olive oil, divided
12 ounces mixed mushrooms
1 shallot, diced
1 teaspoon fresh thyme
1 cup dried steel cut oats
¼ cup dry white wine



Pour vegetable stock into a medium saucepan and warm over low heat.


In a large skillet over medium-high heat, warm one tablespoon olive oil until shimmering. Add mushrooms, shallots, 1 teaspoon thyme, and season with salt and pepper. Sauté until shallot is translucent and mushrooms are cooked down, about three to five minutes.


Add remaining tablespoon of olive oil and steel cut oats, making sure to mix them well with the mushrooms and shallot. Stirring constantly, toast oats until fragrant, about 90 seconds.


Add wine and deglaze pan if necessary, scraping up any browned bits that may have formed.


When wine has been absorbed, add one ladleful of warm stock and stir mixture until almost entirely absorbed, about three to five minutes. Continue process, adding stock one ladleful at a time and cooking down, until all four cups of vegetable stock have been incorporated and oats have softened to resemble a risotto or porridge consistency. Season to taste with salt and pepper then place in an airtight container once cooled. Store in the fridge alongside a separate container with one six-minute egg.



Microwave for one to two minutes, or until warm. Peel and slice six-minute egg then add to the oats.