Lemon Asparagus Steel-Cut Ris-OAT-to

Once upon a time, I hated asparagus. My mom would make cream of asparagus (from the can) and my dad would eat it on toast. It made the house smell like vomit, and I simply couldn’t understand why anyone would eat it. They look like green beans, and I hated those, too, so asparagus really didn’t stand a chance.

Lemon Asparagus Steel Cut Ris-OAT-to by The Oatmeal Artist #vegan

That eventually changed, and now I consider it one of my favorite vegetables. Recently, I was at a risotto shop in Greenwich Village with some friends. I ordered the lemon and pine nut risotto and added asparagus, and each bite was diviiiiiiiiine. I immediately decided to make it in oatmeal form.

Lemon Asparagus Steel Cut Ris-OAT-to by The Oatmeal Artist Lemon Asparagus Steel Cut Ris-OAT-to - The Oatmeal Artist

It was so hard not to eat all of this by the spoonful when I made it to photograph. 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 risotto (I think) because there’s no heavy cream and steel-cut oats are more nutritious than Arborio rice. WIN!

Lemon Asparagus Steel Cut Ris-OAT-to

Are you a fan of the asparagus, or nah?

Lemon Asparagus Steel-Cut Ris-OAT-o

Prep Time: 2 minutes

Cook Time: 30 minutes

Yield: serves 4

What you'll need:

  • 5-10 stalks asparagus, trimmed, stems cut into 2-inch pieces
  • 1 cup milk of choice (unsweetened and unflavored)
  • 3 cups vegetable stock, or water
  • 1/4 cup diced onion or leek
  • 1 cup steel cut oatmeal (I use Country Choice Organic)
  • 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

How to make it:

  1. 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.
  2. Meanwhile, add liquid to large saucepan and set over medium high heat.
  3. Add onion/leek. When liquid comes to a low boil, add oats and frozen peas and turn down so it's just simmering.
  4. Allow to cook for about 10 minutes, stirring occasionally.
  5. Once more of the liquid has absorbed, add lemon juice, zest, parmesan, and salt and pepper.
  6. 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.
  7. Finally, remove from heat. Serve with more lemon zest, pepper, and/or vegan parmesan.

Lemon Asparagus Steel Cut Ris-OAT-to #vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to Lemon Asparagus Steel-Cut Ris-OAT-to

  1. This looks/sounds great! I’ve always loved grilled asparagus, but canned asparagus is beyond awful.

  2. Just had this for lunch and it was amazing! Definitely my favourite savoury recipe so far. Now I’m thinking that steel-cut works much better than rolled for savoury oatmeal. Do you agree?

  3. Lovely recipe, and unique for me, will try preparing it for sure…Thanks for sharing.

  4. Dddd says:

    Oh no 🙁
    Did this not work for me because I used rolled oats? Also, I think 3 cups might be too much? I had bookmarked this and was looking forward to it, it didnt look pretty </3, it tasted alright, but nothing risotto-esque, taste or consistency-wise. I kept stirring and stirring but I knew I had to eat eventually so I just gave up hahah.

    • Lauren Smith says:

      lol yes, rolled oats will definitely not work here! Steel-cut oats and rolled oats are very different and not interchangeable. If you get your hands on some steel-cut oats, you should definitely try this again! It’s super delicious.

  5. Amy says:

    1/4 tsp vegan parmesan – only stir in 1/4tsp? For topping, sure….but how much to stir in? thank you =)

Leave a Reply

Your email address will not be published. Required fields are marked *