Excellent! I'm definitely saving this recipe for the next special occasion. At first I thought this would be a little time consuming, but it really wasn't that bad, especially once I tried the finished product--well worth it!
Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
Look for steel-cut oats, often labeled "steel-cut Irish oatmeal," on the cereal aisle in your supermarket. If the risotto becomes too thick after cooking, simply stir in hot water, one tablespoon at a time, until it reaches the desired consistency.
More From Cooking Light
- Calories: 356
- Calories from fat: 29%
- Fat: 11.3g
- Saturated fat: 3.9g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.7g
- Protein: 16.7g
- Carbohydrate: 51.4g
- Fiber: 8g
- Cholesterol: 15mg
- Iron: 3.9mg
- Sodium: 738mg
- Calcium: 242mg
- 2 cups diced peeled butternut squash (about 1/2 small squash)
- 1 tablespoon olive oil
- 1/2 teaspoon chopped fresh sage
- 1/4 teaspoon salt
- Dash of freshly ground black pepper
- 1 1/2 cups water
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- Cooking spray
- 3/4 cup diced onion
- 2 garlic cloves, minced
- 2 cups steel-cut oats
- 1 cup dry white wine
- 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided
- 2 teaspoons chopped fresh sage
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons butter
- 4 cups sliced cremini mushrooms (about 1 pound)
- 1/2 teaspoon salt
- Coarsely ground black pepper (optional)
- Preheat oven to 400°.
- To prepare squash, combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.
- To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
- Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.
- Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.
Only you will be able to view, print, and edit this note.Add Note