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

Yield 4 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

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

  2. 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.