Skirlie is consistently one of the most popular recipes in our library, so we were delighted when Liz Ashworth created this skirlie risotto.
Skirlie comes from the Scottish word ‘skirl’ which means a discordant shrill or shriek – it is said to describe the sound that the oats and onion sizzle in the pan as they cook.
Heat the oil in a deep saucepan, add the onions and cook over a medium heat, stirring regularly until the onions are golden but not burnt. This will take between 4 and 5 minutes.
Add the oatmeal and stir for a few minutes to toast the oats.
Pour in half of the stock and continue stirring while the stock is absorbed.
Reduce the heat to a low simmer and keep adding the stock, stirring till the mixture thickens, then simmer for about 15 minutes, and keep stirring while the mixture cooks.
After 15 minutes, turn off the heat and cover the pan to allow the mixture to steam for 5 minutes.
Season to taste with salt and ground black pepper before serving.
Pimp up your skirlie risotto!
This is the basic skirlie risotto recipe. Make it into a meal by adding your favourite vegetables, herbs and spices.
Try any of the following:
Roasted butternut squash
Cooked chicken or ham
Sautéd courgette and prawns – either cooked or you can add raw prawns in the final cooking stages
Sunflower and pumpkin seeds
Toasted almonds, chopped walnuts, roasted hazelnuts
Sweet young garden peas, sweetcorn, shredded carrot, chopped avocado
Cooked green puy lentils
Add spices like harissa, curry, sweet chilli
Add herbs. Try freshly chopped parsley or coriander, fresh basil, or lemon thyme with a dash of fresh lemon juice
Thanks to Knock News Editor, David Gordon, for the photographs.