In today’s fast-paced world, a quick, healthy breakfast recipe is the key to a smooth morning. Whether you’re eating at home or on-the-go, here’s one fuss-free recipe to consider when time is limited. Coming together in under 30 minutes, this breakfast risotto is your answer to busy mornings. You’ll stir occasionally for the first 10 minutes, but then you can just leave it simmering on the stove and continue with your a.m. activities. You’ll be out the door in no time!
Courtesy of Gigi Stewart
Serves 4
Ingredients
1 cup steel cut oats or gluten-free steel cut oats
1/2 cup dried cranberries or dried Oregon cranberries
1/2 cup diced onion
1 tsp. herbs de Provence
1/2 tsp. salt
1/4 tsp. white pepper
3 cups vegetable or chicken stock
2 Tbsp. olive oil
Directions
- In a small sauce pan over medium heat, bring vegetable broth to a boil.
- Meanwhile, in a large skillet over medium heat, add oil. Stir in oats, cranberries, onion, herbs, salt and pepper. Continue cooking for 10 minutes, stirring occasionally with a wooden spoon.
- Slowly add boiling broth to skillet. Cover, reduce heat to simmer and let cook for 15 minutes.
- Serve immediately.
Following a gluten-free diet? Be sure to check out Vitacost.com’s large selection of gluten-free favorites!