Oat, Pea & Pancetta 'Ris-oat-o'

Oat, Pea & Pancetta 'Ris-oat-o'

Recipe By Courtney Roulston

Ingredients

  • 2 tbs extra virgin olive oil 

  • 50 g pancetta (or middle bacon rashes) 

  • 1 brown onion, peeled, diced 

  • 2 cloves garlic, finely chopped 

  • 1 cup Red Tractor Australian oats 

  • 1 ltr Coles low-salt chicken stock, plus 1 cup water, warmed in a saucepan

  • 1 cup frozen peas, thawed

  • 2 green spring onions, finely sliced 

  • 30 g butter 

  • sea salt and black pepper, to taste 

  • ½ cup parmesan or pecorino cheese, grated fresh from a block 

Method

  • Heat the oil in a large frying pan over a medium heat. Add the pancetta (or bacon) and cook for 2 - 3 minutes to render out some the fat. Add in the onion and garlic and cook for a further 2 minutes to soften so it becomes fragrant. 

  • Add in the oats and cook for 2 minutes to coat in the extra virgin olive oil. Add in 1 cup of the warm stock and stir frequently until the liquid is nearly absorbed. Keep adding the stock 1 cup at a time and stir in between additions until nearly all the stock has been absorbed and the oats look creamy but have a chewy-tender texture.

  • Stir in the peas, spring onion, butter and half the parmesan then allow peas to warm through for 2 minutes. Taste for seasoning and add salt and pepper as required. Use any leftover stock to loosen the mixture as the oats will keep soaking up the liquid as it sits.

  • Place into serving bowls and top with remaining parmesan, black pepper and a drizzle of extra virgin olive oil before serving.