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Oatmeal Risotto - 2

Oatmeal Risotto with Cauliflower and Chicken

Madhushree Basu Roy
A healthy and freestyle oatmeal risotto with vegetables and chicken. It is creamy and tasty and is a one pot wonder.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Main Course
Cuisine Global
Servings 4 people


  • 1 no medium sized cauliflower
  • 1 no chicken breast
  • 5- 6 nos baby potatoes see notes
  • 1/2 capsicum
  • 8- 10 nos garlic cloves
  • 1 3/4 cup instant oats
  • 1 no onion
  • 2 cups chicken stock optional, see notes
  • 2 tsp olive oil
  • 1/2 cup grated cheese
  • salt to taste


  • 2 tsp basil pesto
  • 1 tsp mixed roasted seeds
  • 2 tsp chili oil
  • 1 tbsp roasted peanuts


  • Wash the potatoes thoroughly and cut them intohalves. If you don’t have baby potatoes, use regular potatoes and cut them intosmall cubes but don’t peel the skin.
  • Cut the cauliflower into small florets (the same size at the potatoes). Chop the onions and the garlic. Chop the chicken breast into bite sized pieces. Cut the capsicum or any bell pepper that you have into small cubes.
  • Heat oil in a kadai or a heavy bottomed saucepan and add the chopped onions and then the garlic. Stir fry till the onions have softened.
  • Then add the cauliflower and the potatoes and on high heat, stir fry for two minutes. Add salt and reduce the heat and cover and cook till they are half cooked.
  • Then add the chicken and the capsicum and again stir on high heat.
  • Over medium heat, cook the chicken with the vegetables. If needed, cover once again and let the potatoes have almost cooked but firm.
  • At that point, add the oats and mix everything together. Then add chicken stock. If you don’t have chicken stock, add equal quantity of water. You could also add a tbsp of any soup powder that you have with the water.
  • Add as much water as is required to cover the chicken and the vegetables and on medium heat, let the oats cook with the stock.
  • Once the oats has become soft and the consistency is like a porridge, add the grated cheese and give it a good stir. Adjust your seasoning.
  • Serve the oats bowl immediately. Add toppings of your choice as mentioned above.



You can make this with regular size potatoes. Just cut them into quarters. You can peel the skin or leave it on as per your choice. 
If you don't have chicken stock, just add warm water. You can also add a couple of tbsp of soup powder to water and add to the oats. 
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