Best Of British Oat Risotto With Parsnips Three Ways

Recipe by: Lydia Winter and Ally Head

Serves: 2

Our 7th annual #RudeHealthPorridgeChamps where food journalists battled it out for the esteemed title of Rude Health Porridge Champion. The crowned winner was ‘Best Of British Oat Risotto with Parsnip Three Ways’ by Foodism.



25g Rude Health Sprouted Oats

25g Rude Health Daily Oats

200ml Rude Health Oat Drink

3 parsnips, chopped into pieces

2 garlic cloves, thinly sliced

A drop of virgin olive oil

50ml unsalted stock

Handful of organic kale



Maple Syrup


1 shallot

A sprinkle of thyme

Butter for frying

1 Clarence Court Burford brown egg

A few Tyrrells Parnship Crisps

A drop of virgin olive oil



  1. Soak the oats in the Oat Drink and place in the fridge overnight.
  2. Preheat the oven to 180c and roast half of the chopped parsnips with the garlic and half with olive oil, salt, pepper and maple syrup, for roughly 20-25 minutes. Blitz the garlic parsnips into a soup with the unsalted stock.
  3. Drain the soaked oats of any remaining liquid and simmer with the blitzed parsnips over a medium heat.
  4. Bubble down, for two minutes, until the consistency is creamy but the oats still have a bite.
  5. Toss the kale in salt, pepper and olive oil and add to a baking tray with the maple pre-roasted parsnips. Roast in the oven for 8 minutes, or until crispy and brown.
  6. Fry the shallots in olive oil until crispy. Meanwhile, fry the egg in butter.
  7. When the egg is crispy on the bottom, remove from the pan.
  8. When the oat risotto has simmered down, serve in a bowl topped with Tyrell’s parsnip crisps thyme and the fried egg.