Ingredients

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 Spanish onion, finely minced
• 2 cups steel-cut oats
• Kosher salt and freshly cracked black pepper
• About 3 cups chicken stock
• 2 tablespoons butter
• 1/2 cup fresh basil leaves, torn
• 1/2 cup fresh mint leaves, torn
• 1/2 cup grated Parmigiano-Reggiano

Instructions

1. Watch how to make this recipe.
2. Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
3. Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
4. Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.