Best of British oat risotto with parsnips three ways

As Foodism win the Rude Health porridge championships, learn how to make their winning Best of British oat risotto, with parsnips three ways

Published: Tuesday 15th October 2019

Serves 1

Preparation time 20 minutes

Cooking time 20 minutes

The sound of oat risotto – with three different versions of parsnip, of all things – may have you running for the hills faster than Eliud Kipchoge, who recently broke the world marathon record by a huge 45 seconds. But fear not: this creamy savoury porridge is a tasty winter warmer that champions British seasonal produce and ingredients with low air miles, and we reckon you'll be making it again and again.

Foodism placed third in the 2018 Rude Health porridge championships with our salted caramel milk stout porridge with maple-candied bacon and pecans. This year, when challenged to make another spectacular oats-based dish for the 2019 oat-off, staff writer Ally Head (@allyyhead) and travel editor Lydia Winter (@lydiagwinter) tried and tested several combinations before settling on what would become this year's winner: Best of British oat risotto with parsnips three ways, a dish packed full of crispy roasted seasonal veg, creamy sprouted soaked oats, tangy sundried tomato and a salty fried Clarence Court egg.

Fancy a more conventional brekkie, instead? Or just CBA to cook? Our guide to the best breakfasts in London should point you in the right direction of the sexiest kickstarts to your day in the city.

But for our oat porridge – sounds weird. Tastes wonderful. Trust us.

Ingredients

  • 25g Rude Health Organic oats
  • 25g Rude Health Sprouted oats
  • 100ml oat milk
  • 1 bag of organic parsnips
  • 2 tsp sun-dried tomato paste
  • Organic kale
  • Extra virgin olive oil
  • 1 shallot
  • A handful of fresh thyme
  • Butter, for frying
  • 2 Clarence court Burford Brown eggs
  • 1 bag Tyrrells Mixed Root Vegetable Crisps
  • The Dukkah Company Cornwall dukkah (if you can't get dukkah, chilli flakes would do)

Method

  1.  1 hour before, soak 25g of sprouted oats and 25g daily oats in oat milk. Leave to soak in the fridge.
  2. Meanwhile, roast three medium sized parsnips, cut lengthways, with a drizzle of olive oil. Once roasted, blitz in a blender with 2 tsps of sundried tomato pasta, half a cup of water and three sprigs of fresh thyme.
  3. At the same time, cut two parsnips into thin rounds. Roast these separately in olive oil and maple syrup.
  4. Place the soaked oats in a pan with the pureed parsnip, sundried tom and thyme paste and simmer over a medium heat, stirring regularly.
  5. Bubble down until the consistency is creamy but the oats still have a bite - roughly 2 to 3 minutes.
  6. Meanwhile, toss a generous few handfuls of kale, removed from the stems, in a little salt, pepper and olive oil and add to the baking tray with the nearly-roasted parsnips rounds. Roast in the oven for 8 - 10 minutes, or until crispy and brown. 
  7. Fry the shallots, rounded, in olive oil until crispy. Whilst you're doing this, also fry the egg in butter in a separate pan. Remove some of the egg white before frying to ensure the egg white doesn't cover the whole porridge top.
  8. When the egg is next level crispy on the bottom (and we mean next level), remove from the pan.
  9. At the same time, when the oat risotto has warmed through, mix through the roasted kale, parsnip rounds and crispy shallot. Taste here and season with salt or pepper accordingly but remember, the crisps atop the porridge add a hit of salt – so don't over salt!
  10. Serve in a bowl, topped with a variety of beetroot, parsnip and carrot crisps standing upwards, thyme removed from the stem and fried egg, sprinkled with dukkah or chilli.
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