Becky Luigart-Stayner
6 servings

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.

Step 4

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.

Step 5

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.

Step 6

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.

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Ratings & Reviews

klively's Review

September 25, 2010
Excellent! I'm definitely saving this recipe for the next special occasion. At first I thought this would be a little time consuming, but it really wasn't that bad, especially once I tried the finished product--well worth it!

mgdale's Review

May 12, 2010
Healthy and delicious! Was well worth the time to make. From start to finish in less than 45 mins. I made a few changes with what I had on hand but the next time might roast a mix of squash and other root vegs to kick in extra flavour. Adding some extra vegs and this is a meal in a bowl! Note: be sure you are using regular steel cut oats and not quick steel cut oats that are available. I would also consider using all broth instead of broth/water mix.

TeresaMichelsen's Review

December 09, 2008
I really enjoyed the oats and the mushrooms - the time it takes would be good for a group of friends. A better mix of veggies would work better for me, the squash did not work out that well.