Oatmeal—it's what's for dinner! Shed of its customary cloying mantle of sugar, honey, maple syrup, agave nectar, or what have you, oatmeal stands proudly alongside the great grains of the world. I was late to the party in discovering this, and I'm certainly not the first one to use oats in a risotto-like recipe, but, inspired by Merrill's Farro Risotto, this is what I came up with. For dinner!

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