Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens
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Burnt Butter Ris-Oat-O With Blistered Tomatoes & Greens
Recipe By Courtney Roulston
Ingredients
3 tbsp extra virgin olive oil
1 small brown onion, diced
2 cloves garlic, crushed
2 cups Red Tractor organic Australian creamy style oats
4 cups chicken stock
250 g pack vine ripened cherry tomatoes
sea salt, to taste
pepper, to taste
¼ cup slivered almonds, toasted
60 g butter
1 bunch English spinach, washed, roughly chopped
30 g parmesan cheese, grated fresh from a block
Method
Heat 2 tablespoons of oil on a large non-stick frying pan over a medium heat. Cook the onion and garlic for 2 minutes or until softened. Add in the oats and chicken stock and leave to simmer for 15 - 20 minutes or until silky and smooth, stirring every few minutes to make sure it doesn’t stick to the bottom of the pan. Stir through the parmesan cheese and set aside.
Meanwhile, over a medium heat and cook the spinach for 2 minutes or until wilted. Remove the spinach and set aside. Cook the vine tomatoes in the same pan along with a dash of oil and a generous pinch of salt. Grill for 3 - 4 minutes, or until the tomatoes are starting to blister. Remove the tomatoes from the pan and set aside in a warm area to rest, whilst keeping the juices in the pan.
Heat the butter in the same pan onto a medium - high heat and add in the almonds. Cook for 3 - 4 minutes, or until the butter has turned nut brown and smells toasted.
Divide the oat risotto amongst serving bowls and top with extra parmesan cheese, blistered tomatoes, and wilted greens. Drizzle with the brown butter and almonds before serving.
