Easy Risotto with Oats Quick Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert


risotto with oats recipe

Risotto with Oats

5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 189kcal


  • ½ cup of oatmeal
  • ½ cup of rice
  • 2 cups water
  • 1 cup skim milk
  • 1 tablespoon butter
  • ½ cup finely chopped tomatoes
  • ½ cup chopped zucchini
  • ½ cup chopped cauliflower
  • ½ cup grated low-fat cheese
  • ½ teaspoon pepper
  • Salt to taste


  • Combine water, oats, white rice and vegetables in a pot and cover. Bring to a boil over medium heat. When it is boiling, reduce heat and stir occasionally.
  • When cooked, remove from heat and let stand in covered pan for 10 minutes.
  • Add milk, pepper and cheese. Cook for another 10-15 minutes.
  • Add salt and garnish with fresh mint leaves
  • Serve.
Calories: 189kcal | Carbohydrates: 27g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 166mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 1mg
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