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Lemon Asparagus Steel-Cut Ris-Oat-To
[Vegan]

LS By: Lauren Smith

Author Bio

Who says oatmeal is boring? Bring breakfast back with a bang! Lauren Smith is the author... Read More

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A vibrant bowl of creamy Lemon Asparagus Steel-Cut Ris-Oat-To, garnished with fresh lemon zest, black pepper, and optional vegan parmesan.

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Lemon Asparagus Steel-Cut Ris-Oat-To [Vegan]

Dairy Free

It was so hard not to eat all of this by the spoonful when I made it. SO GOOD. This recipe makes four servings, so you can make it for a family/roommates, or have leftovers to bring to lunch for a few days. It reheats beautifully, and it’s healthier than... Read More

Ingredients You Need for Lemon Asparagus Steel-Cut Ris-Oat-To [Vegan]

5-10 stalks asparagus, trimmed, stems cut into 2-inch pieces
1 cup non-dairy milk of choice (unsweetened and unflavored)
3 cups vegetable stock, or water
1/4 cup diced onion or leek
1 cup steel cut oatmeal
1/2 cup frozen peas (optional)
juice of one lemon (~2 tbsp)
zest of one lemon (save some for topping!)
1/4 tsp vegan parmesan (optional)
salt and pepper

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How to Prepare Lemon Asparagus Steel-Cut Ris-Oat-To [Vegan]

Either roast (in the oven for ~15 minutes at 350 F) or sautee (in a large skillet in a thin layer of oil over medium high heat) the asparagus. I sauteed mine to save time.
Meanwhile, add liquid to large saucepan and set over medium high heat.
Add onion/leek. When liquid comes to a low boil, add oats and frozen peas and turn down so it's just simmering.
Allow to cook for about 10 minutes, stirring occasionally.
Once more of the liquid has absorbed, add lemon juice, zest, parmesan, and salt and pepper.
Once the oatmeal has reached a risotto-esque consistency (between 20-30 minutes), stir in asparagus pieces. This will keep the asparagus from becoming soggy mush from boiling in the oatmeal.
Finally, remove from heat. Serve with more lemon zest, pepper, and/or vegan parmesan.