Steel-Cut Oat Risotto With Butternut Squash and Mushrooms
- Ready In:
- 1hr 25mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Squash
- 2 cups diced peeled butternut squash (about 1/2 small squash)
- 1 tablespoon olive oil
- 1⁄2 teaspoon chopped fresh sage
- 1⁄4 teaspoon salt
- 1 dash fresh ground black pepper
-
Risotto
- 1 1⁄2 cups water
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth
- cooking spray
- 3⁄4 cup diced onion
- 2 garlic cloves, minced
- 2 cups steel cut oats
- 1 cup dry white wine
- 3⁄4 cup grated fresh parmigiano-reggiano cheese, divided
- 2 teaspoons chopped fresh sage
- 1⁄4 teaspoon fresh ground black pepper
- 1 1⁄2 teaspoons butter
- 4 cups sliced cremini mushrooms (about 1 pound)
- 1⁄2 teaspoon salt
- fresh coarse ground black pepper (optional)
directions
- Preheat oven to 400°.
- 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 for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.
- Set aside; keep warm.
- RISOTTO: Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
- 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.
- 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.
- 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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Reviews
-
I always have steel cut oats at home since I use them to make crock-pot steel cut oats. I like that I was able to use them to make a lunch/dinner dish with them. Considering I am not the best cook this recipe was super easy. The only thing I'd change is that I'd probably cut down the amount of onion that I use next time. I can never get the onion to not be so crunchy and noticeable. I forgot to get mushrooms but had everything else. I bet it's even yummier with the mushrooms. Can't wait to try to make this again.
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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