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How to Make Oat Risotto With Kodiak Rolled Oats

By Tricia Kucinski

March 28, 2024

Healthifying our meals and reducing food waste is often top of mind when planning dinner. Oat risotto is the hearty but healthy meal that will use up the excess rolled oats staring at you from the pantry shelf. Fetch has the deets on making this quicker version of the beloved northern Italian dish with Kodiak rolled oats.

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How to Make Oat Risotto With Butternut Squash and Kale


  • 1 ½ cups Kodiak Rolled Oats
  • 2 tablespoons extra-virgin olive oil 
  • 1 medium red onion, chopped
  • 1 small (2 pounds) butternut squash or 2 sweet potatoes, peeled and diced into ½” cubes
  • 1 teaspoon salt, divided, more to taste
  • Pinch of red pepper flakes
  • 4 cloves garlic, pressed or minced
  • 2 packed cups chopped kale, ribs removed (about ½ bunch)
  • ½ cup dry white wine
  • 6 cups water
  • ¾ cup (1 ¾ ounces) freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon juice 
  • Freshly ground black pepper, to taste

Pick Your Pot: You will need a soup pot or dutch oven for this inspired oat risotto dish!

Let’s Warm Up: Heat your oil until it coats the pot, then add your chopped veggies. Add red pepper flakes and half the salt, and stir frequently for about 8 – 10 minutes, or until your veggies are tender.

The Main Attraction: Combine your garlic, oats, and kale and stir often until your kale wilts. 

Wine & Almost Ready to Dine: Add your wine and use a pan-safe spoon to scrape the browned bits from the bottom. Stir for another 2 minutes.

Let It Simmer: Add your water and the other half of your salt, and switch to high heat until your mixture starts to boil. Reduce to a medium-low simmer, and stir occasionally for 20 to 30 minutes until it gets creamy and thick like traditional risotto. 

Get Dressed Up: Remove from the heat and fold in parmesan cheese, butter, lemon juice and black pepper to taste. Rest your oat risotto for five minutes before serving. 

Is Traditional Risotto Rice or Pasta?

Traditional risotto is made from Arborio rice, an Italian short-grained rice! The soft and rich texture can be a pasta imposter in dishes like risotto! Carnaroli rice is also used (though less commonly), as they both have the high-starch content necessary for a rich and sticky risotto.

Is Risotto Healthy?

Most dishes are subject to the ingredients and quantity you eat, but rice and oats can be part of a healthy diet. Oats tend to offer more protein and fiber, and typically clock in at less calories and lower on the glycemic index, meaning they are more filling with a lighter calorie profile and less impact on spiking blood sugar. 

Can You Freeze Risotto?

Risotto – oat or otherwise – holds its own in the frigid depths of your freezer! When you are ready to revisit this creamy dreamy dinner, follow these tips:

  • Defrost fully before reheating.
  • Make sure you are defrosting a dish that was stored and labeled properly.
  • Ensure your risotto was cooked thoroughly and cooled to room temperature before being stored.

What Should You Serve With Risotto?

Oat risotto is such a versatile, savory dish, you really can’t mess up when choosing what to serve alongside it. For protein pairings, consider pan-seared shrimp, roasted chicken, or baked meatballs. Since this recipe already calls for kale and squash, whole-roasted carrots or zucchini would be welcomed additions. 

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Earn Rewards on Kodiak Products (and Your Whole Grocery List) With Fetch

Whether you need to pick up Kodiak rolled oats for this recipe, or just need a few extra ingredients, use the handy Fetch grocery app to make a list of what you need, and earn points once you check out. Simply snap your receipt and clean up on rewards which can be put toward future savings at the grocery store

Topics: Food and Drink, Shopping Lists


Tricia Kucinski

Tricia Kucinski is an author of literary fiction, and bops around the digital marketing sphere. She has written everything from the great Native American novel, to recipe blogs, under the discerning eye of her Sphynx cat, Peach.

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