From Wolfgang Puck's MasterClass

Recipe: Oatmeal Risotto

Think oatmeal is only for breakfast? Think again. Learn Wolfgang's imaginative recipe for oatmeal risotto, as well as proper knife-handling and mushroom cleaning techniques.

Topics include: Oatmeal Risotto • Morel Prep • Pea Purée


Think oatmeal is only for breakfast? Think again. Learn Wolfgang's imaginative recipe for oatmeal risotto, as well as proper knife-handling and mushroom cleaning techniques.

Topics include: Oatmeal Risotto • Morel Prep • Pea Purée

Wolfgang Puck

Teaches Cooking

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Oatmeal is normally such a big breakfast. But I love to make an oatmeal risotto. I'm going to show you how to make the most delicious vegetarian or even vegan risotto with spring peas and morels. You have to start out like any risotto-- with a good stock. Now we're going to make a vegan dish here so we're going to make vegetable stock here. You can see I'm boiling here already for an hour, carrots, onions, thyme, leeks. All my leftover vegetables. Don't throw them out-- you can make a delicious vegetable stock. So it's really easy and fast too. Just put it on the fire and let it simmer. Don't add salt to it because sometimes when you reduce your stock, it gets too salty. Stock should always be neutral. Now here is the way that oats look like. Can you see like, little grains here? So normally, I know you'll get them out of the box and they're cooked in two minutes. Not this one. This one have a great bite to it, just like rice or couscous or like Israeli couscous or any other grains. So we're going to start with the risotto because that takes the longest. The first thing I'm going to do is drain my stock here. All right. So I have another pot here. And a strainer. All right. So be careful, this is very hot. Now it is important to keep the stock on the fire super hot, like almost a small boil do it. And then here, I have some water to blanch my peas and I'm going to make a pea pur��e. So that's really easy to do. I'm going to do that in a little bit. Now let's start with the risotto. So I'm going to put my pan on here. You can use a shallot or an onion. You know shallots are smaller, but they have a similar flavor than your onion. So you're always peel them first. If you don't fine shallots, just use a regular onion-- white onions, red onions, doesn't matter which one. All right. So I'm go to chop that really finely. So now, I'm going to show you how to hold a knife properly. So you see if you have a shallot like that or an onion like that, you cut it in half. Now you see on one side here is the root and here is that top, which grows out of the earth. So you leave the root here. Don't cut it because it will hold your shallot or your onion together. And then-- don't forget, don't put your fingers out like that. Always keep them like that and your knife can really just slide on your finger here. And then you cut it in half once. And then you go like that. See how easy that is? So a little training and you can cut the shallot just like I do. If you have the root left, don't put it in there. Just put it away. So if you would like them even finer, then you hold your fingers like that and you'll go up and down with the knife. So you just go through like that. See that? So if you don't make them fine enough on the first try, that's the way to do it. S...

Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Passion in its purest form. Enjoying the things he makes and creates while he walks you through a world of exploration.

I have always been a HUGE fan of Wolfgang Puck. The class was amazing and I learned a lot. He needs to do a series of these!

I'm a regular cook and have a cooking blog. Wolfgang has inspired me and ignited the spark again. Love watching his classes, his humour and his way of presenting makes him fun to watch.

ive already taken gordons and alices classes and this one is the best by far!!!


Jennifer T.

I love making risotto so I'll definitely try this with the steel cut oats!!!

A fellow student

Yum! One thing that bothered me a bit though was letting the wooden spoon simmer in the pot. I was told to never do that or else you are essentially making 'wooden spoon soup' which (spoiler) usually doesn't taste very good.

Adam C.

Looks like a simple process that bears a delicious dish. But can the oatmeal risotto be made with chicken or veal stock or only vegetable stock? How would the other stocks affect the flavor of the oats? Would it be just as good? Or would that not be advised?

Saskian W.

I absolutely loved this episode! It was great to see a vegan recipe as well! There's something incredibly enjoyable about listening to Wolfgang's voice as he speaks. A fantastic mentor for sure.

Reinaldo C.

Why would you not want the shallots to turn brown? What is the difference between them being crystal clear or brown? One is caramelized and the other is..?


Interesting dish, Can freeze leftover pea puree to use in pea soup later that I already learned to make in this course,

Kristine K.

Wow! Yay a vegan dish! So many more restaurants are becoming vegan and or serving vegan dishes. Go vegan! The animals will repay you for your kindness with great health and you will look amazing! xo

Marilyn N.

Beautiful. I'm a huge fan of steel cut oats and embrace the idea of making them savory - risotto style. This is for dinner tonight at my house!

Christine A.

My daughter is a vegan and she is very hard to cook for. I hope trying this recipe for her would be a big surprise.

Melanie P.

Just fabulous my daughter is Vegan and just getting started in her life as an adult, this I know will be so exciting for her to create, what a gift WGP is to us.