Kris Kirkham//Hearst Owned

Dinnertime inspiration - pea and spinach porridge

Name: Dinnertime inspiration - pea and spinach porridge
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 onion, finely chopped; 1 L vegetable stock; 200 g frozen chopped spinach; 200 g frozen peas; 40 g Parmesan, finely grated; Finely grated zest and juice 1/2 lemon; 100 g chopped and roasted hazelnuts; Large handful mint, leaves picked and roughly chopped; 100 g soft goat's cheese

With a similar nutty flavour to rice, oats make a speedy alternative to risotto. Top with a fried egg for added richness.

By The GH Kitchen TeamPublished: 22 January 2020

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Ever since Heston Blumenthal put it on the menu, the popularity of savoury porridge has been on the up. Though it's not a new concept; for centuries, the Scots have been adding salt to their porridge and the Chinese make congee with rice (cooking it down slowly until its gloopy and porridge-like). Having it as an evening meal however, is something new on this side of the globe. Try it and you too will be sold.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

26 mins

Total Time:

51 mins

Cal/Serv:

594

Ingredients

1 Tbsp.
olive oil
1
onion, finely chopped
1 l
vegetable stock
200 g
frozen chopped spinach
200 g
frozen peas
40 g
Parmesan, finely grated
Finely grated zest and juice 1/2 lemon
100 g
chopped and roasted hazelnuts
Large handful mint, leaves picked and roughly chopped
100 g
soft goat's cheese

Directions

1. Step 1Heat oil in a large pan over medium heat. Cook onion for 10min, until softened. Stir through oats and cook for 1min, until toasty. Stir in stock, 2tsp fine salt and plenty of freshly ground black pepper. Simmer, stirring regularly, until most of the liquid has been absorbed and oats are tender, about 8min.
2. Step 2Add spinach and cook until defrosted. Stir in peas, Parmesan, lemon zest and juice and nuts. Heat through, then stir through mint and check seasoning. Crumble over goat's cheese to serve.