Last week, a question was posed to my challenge group about healthy food hacks. I said my two favorites were cauliflower “rice” and oat risotto. Jillian immediately asked for the recipe and I realized I had never shared it.

I decided to make it on Sunday night just to make sure I remembered exactly how to make it.

Oat Risotto with Shrimp & Roasted Vegetables
Serves 2
Calories: 375 kCal
Fat: 11g
Carbs: 42 g
Dietary Fiber: 9 g
Protein: 33 g

Ingredients
1 cup Rolled Oats (do NOT use quick oats)
1.5 cups vegetable broth
Olive oil spray
10 large shrimp, uncooked, tail off
1/2 tsp minced garlic
1 cup broccoli, cut into bite sized flowerets
1 cup cauliflower, cut into bite sized flowerets
1/2 cup diced red pepper
10 spears asparagus, cut into 1 inch pieces
1 tbsp Mrs. Dash Onion & Garlic
3 tbsp dry grated pecorino (or Parmesan)
12 grape tomatoes, diced

Instructions
1) Pre-heat oven to 400 degrees. Put vegetables onto a baking sheet, shake Mrs. Dash over them, and put into the oven when heated. Cook for 10-15 minutes or until browned.


2) Spray saucepan with olive oil, heat to medium heat, then add oats. Toss oats, spraying with additional olive oil lightly, as needed. Continue to toast the oats until they are lightly browned.


Add broth 1/4 cup at a time, stirring until soaked up, then repeating, until all the broth has been used and oats are al dente, surrounded by a creamy base.


3) While oats are cooking, cut shrimp into bite sized pieces. Add them to a sauté pan with minced garlic, and a dash of salt. Cook until opaque.

4) Add half the pecorino to the oats, and mix until melted into the creamy base.


Add roasted vegetables, and stir together.


Serve into bowls and top with shrimp, diced tomatoes, and remaining pecorino.

Pairs nicely with a glass of Peju Sauvignon Blanc!