Steel-Cut Oat Risotto with Chicken, Red Peppers, and Manchego

recipe
Steel-cut oats are whole-oat groats that have been cut into pieces to cook quickly. Find them on the cereal aisle in the supermarket labeled "steel-cut Irish oatmeal." Do not substitute quick-cooking Irish oatmeal or American-style rolled oats.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 419
Caloriesfromfat 30 %
Fat 14 g
Satfat 4.4 g
Monofat 5.1 g
Polyfat 2.2 g
Protein 23.3 g
Carbohydrate 43.2 g
Fiber 7.6 g
Cholesterol 48 mg
Iron 3.1 mg
Sodium 774 mg
Calcium 143 mg

Ingredients

2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons olive oil
3/4 cup finely chopped onion
1 large red bell pepper, chopped
1 1/4 cups steel-cut oats
1/2 cup dry white wine
1 cup chopped cooked dark meat chicken
1/2 cup (2 ounces) shredded Manchego cheese
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt

Preparation

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

Heat oil in a medium sauté pan over medium heat. Add onion and pepper; sauté 5 minutes. Add oats; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in chicken, cheese, rosemary, and salt.

Lorrie Hulston Corvin,

Cooking Light

March 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note