Oatmeal risotto with dried tomatoes

Some time ago I worked in a restaurant where they served orzotto, I didn’t know at all before and I fell in love with this dish! But quesaco? Are you going to tell me! In fact, it’s a pasta risotto made from barley called orzo, so orzotto (logical, isn’t it?). These pastas are shaped like grains of rice and are also called risoni or bird’s beaks, however some also contain wheat, therefore gluten, and as we also want to make life easier for people who are gluten intolerant, we have found oatmeal pasta which has the same shape and which does not contain wheat.

For the filling here it is diced fresh tomatoes, sun-dried tomatoes and basil. I don’t know if you agree with me but I find that you never really know what to put in a risotto, I’m not a fan of mushrooms, asparagus and company so it’s a bit of a headache anyway. So tell me, what do you put in your risotto my little wolf?


  • yellow onion – 1 – 3
  • sun-dried tomatoes – 150 (g)
  • oil olive – 10 (cL)
  • white wine – 5 (cL)
  • cream of soy – 15 (cL)
  • leaves basil
  • salt < /li>
  • coarse salt
  • pepper
  • oat dough – 300 < span>(g)
  • lemongrass stick – 1 < /li>
  • green leek – 1 < !---->


  • The broth: Wash and cut into strips the green leek. Cut the lemongrass stick into sections. In a saucepan, pour 5 cL of olive oil and brown the green leek for 5 minutes, add 1.2 L of water and the lemongrass sections. Leave to infuse gently for ten minutes.
  • The risotto: peel and thinly slice the onion. Fry them in a frying pan with 5 cL of oil for 3 minutes. Add the oat pasta and “pearl” it with the onions for another 3 minutes.
  • Add a ladle of broth and mix. When all the liquid is absorbed add another ladle and so on until the end of the broth (about 15 minutes). Taste to see if it’s cooked, if not, add water and let it cook.
  • When it’s cooked, stop cooking and add the soy cream. Salt and pepper.
  • Garnish: Wash the tomatoes and the basil, drain the oil from the dried tomatoes. Dice the tomatoes, chop the basil and cut the dried tomatoes into strips.
  • Add the garnish to your risotto and enjoy.
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