Name: Steel-Cut Oat Risotto
Cook time: 40 min
Total time: 40 min
Cuisine: Italian
Ingredients: 6 to 7 cups vegetable broth; 1 tbsp fresh lemon juice; 2 tablespoons olive oil; 1 bulb fresh fennel, ends and tops trimmed, quartered and thinly sliced, about 2 cups; 2 leeks, trimmed, thinly sliced, washed, about 1 cup; 1 tsp salt; 1 lb button mushrooms, sliced; 2 large cloves garlic, minced or grated; 1 1/2 cups steel-cut or Irish oats; 1 cup frozen peas, thawed; Ground black pepper, to taste; Chopped parsley, for garnish, optional

This should be one of your favorite risotto recipes! Light, creamy, and full of fresh spring colors and flavors, it's also vegan. While most risotto can easily be a scrumptious vegan food by using vegetable broth and eliminating the cheese,

6 to 7 cups vegetable broth

1 tbsp fresh lemon juice

2 tablespoons olive oil

1 bulb fresh fennel, ends and tops trimmed, quartered and thinly sliced, about 2 cups

2 leeks, trimmed, thinly sliced, washed, about 1 cupor substitute 1 cup finely chopped onion

1 tsp salt

1 lb button mushrooms, sliced

2 large cloves garlic, minced or grated

1 1/2 cups steel-cut or Irish oats

1 cup frozen peas, thawed

Ground black pepper, to taste

Chopped parsley, for garnish, optional

Heat broth and lemon juice to a gentle simmer in a small pot.

In a large, deep, pan, heat the oil over medium heat. Add fennel, leek, and salt. Cook, stirring occasionally, for about 5 minutes, or until the fennel and leeks have softened partially. Stir in the mushrooms and garlic. Cook for another 8 minutes, until the mushrooms have started to release their moisture and turn brown.

Stir in the oats, coating them in oil, and toasting them for a couple of minutes. Reduce the heat to low and add the hot broth 2 ladlefuls at a time. Stir to combine and cook until the broth absorbs before adding more. Continue until all but the last couple of cups of broth are gone. Stir in the peas and the last of the broth and cook for a few minutes more. The whole process should take less than 30 minutes and the risotto should be tender, loose, and somewhat "brothy" when done, not dry and sticky. If the oats have not cooked through and the broth is gone, add more broth if you have it or use water, 1/4 cup at a time, and continue cooking until the oats are soft. Taste and season with more salt and black pepper, if desired.

Serve, garnished with parsley.