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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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.

Cooking Light SEPTEMBER 2006

  • Yield: 6 servings

Ingredients

  • Squash:
  • 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
  • Risotto:
  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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