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Savory Oatmeal Risotto

Geoffrey Zakarian
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

1/2 cup

Basil, fresh leaves

1/2 cup

Mint, fresh leaves

1

Spanish onion

2 cups

Steel-cut oats

3 cups

Chicken stock

1

Kosher salt and freshly cracked black pepper

1/2 cup

Olive oil, extra-virgin

2 tbsp

Butter

1/2 cup

Parmigiano-reggiano, grated