Steel Cut Oat Risotto with Mushrooms

Heat the broth and wine in a small pot over low-medium heat until warm, but not boiling.
While the broth mixture is warming, heat the oil in a large pot over medium heat, then add the onions and cook for about 3 minutes, stirring occasionally.
Add the garlic and mushrooms to the onions and cook for an additional minute.
Stir the oats into the vegetable mixture, and add ½ cup of the warm broth mixture into the pot.
Stir frequently over medium heat until all of the moisture is absorbed. Repeat, adding ½ cup of the broth mixture at a time, until all of the broth mixture is used, and the oats reach a creamy consistency (approximately 20-25 minutes).
Taste and adjust seasonings. Then, divide the risotto into four bowls, and garnish with fresh sage.

Banner Image:

Steelcutoatmealrisotto Kt.png

Grain:

Oats [1]

Ingredients:

3 cups low sodium vegetable broth

½ cup white wine

1 tablespoon olive oil

1 small onion, chopped

2 garlic cloves, minced

1 ½ cups sliced white (button) mushrooms

1 cup steel cut oats (uncooked)

2 tablespoons chopped fresh sage

salt and pepper to taste

Active time:

45 minutes

Yield:

4 servings

Nutrition:

Calories: 250, Total Fat: 6g, Saturated Fat: 1g, Sodium: 160mg, Carbohydrate: 35g, Fiber: 6g, Protein: 8g

Author:

An Oldways recipe and photo, courtesy of Kelly Toups. Recipe adapted from Sharon Palmer [2]. Hi res photo (3432 x 2997) available for reprint upon request.

Diet:

Vegetarian & Vegan DietMediterranean Diet

Recipe tags:

Staff Favorites

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

Unlike some grains, which must be furiously stirred into submission, steel cut oats give up their creaminess almost willingly, making them an ideal star for whole grain risotto. This rustic dish pairs exceptionally well with seafood.

Serving Size:

about 1 1/4 cups