Quick, Savory, and Cheesy Oatmeal Risotto With Pesto

Dear Turkey,

I can't believe I

Have never made savory

Oatmeal before this

Quick, Savory, and Cheesy Oatmeal Risotto With Pesto

(serves 2-3, adapted from here)

Ingredients:

- For the pesto: about 1/3 c packed basil leaves, about 2/3 c peas (frozen are fine, just microwave them to room temp first), a few T lemon juice and a little salt and pepper, blended in your blender or food processor (a coarse pesto is fine -- you don't have to blend it perfectly smooth)

- 1 c oatmeal of your choice (I used quick, but steel cut would be good here if you have more time)

- 4 c veggie broth (I used Better than Bouillon No Chicken and made it a little on the salty side)

- 1 T olive oil

- about 1/2 shallots and/or onions (frozen is fine), diced

- 1 c shredded parm

Instructions:

- Cook the onions and the oil for 5-10 minutes until the onions are starting to brown or even caramelize a bit.

- Add the oatmeal and cook for a minute, stirring, just to toast it.

- Add the broth and cook on medium/low heat, until the oatmeal is almost done (timing will depend on what kind of oatmeal you use). Stir in the cheese and cook just a little more.

- Top with pesto and serve. 

Enjoy,

Tofu