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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 30%
  • Fat: 14g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.2g
  • Protein: 23.3g
  • Carbohydrate: 43.2g
  • Fiber: 7.6g
  • Cholesterol: 48mg
  • Iron: 3.1mg
  • Sodium: 774mg
  • Calcium: 143mg

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

  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.
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Steel-Cut Oat Risotto with Chicken, Red Peppers, and Manchego Recipe at a Glance
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