Everyone loves a good risotto, especially in these cold winter months. We thought we’d try a new spin on the old classic by replacing the rice with oats. Thanks to their super absorbency, our Stoats Sunflower & Poppy Seed Porridge blend holds onto the amazing bacon, Brussels sprout and chestnut flavours, making this a perfect Christmas meal. What’s more, this is a whole lot quicker to make and far cheaper than your regular risotto, so is light on both cost and time!
4 rashers of bacon, chopped
150 grams Brussels sprouts
3 tablespoons chestnut puree
500 ml water
200 grams Stoats Sunflower & Poppy Seed Porridge
Salt and pepper to taste
In a hot pan, fry your bacon and Brussels until all is golden and crisp.
Remove the bacon and Brussels, but don’t drain the fat!
Keeping the pan on the heat, add the oats and toast them for a couple of minutes.
Add the sage, water, chestnut puree, and cook for 5 minutes as you would a normal porridge.
Add your salt and pepper to adjust the taste.
Now you can either stir the Brussels and add the bacon back into the porridge, or, as we’ve done, pile them up on-top!