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

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.


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


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


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
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