Prep 20 mins
Cook 30 mins
Who knew that steel-cut oatmeal could be treated like risotto? It would have never occurred to me until some friends suggested it. Food.com is so very comprehensive, should have known I would find a few versions of it here. Perfect comfort food on a chilly autumn day, warm, filling, and healthy. Mushrooms are optional. But if you are using them, wipe them clean with a paper towel. If they are washed, they act like a sponge, soaking up the water. I have only tried this with steel-cut oats, like McCann's or Bob's Red Mill.
- Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté. Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly.
- Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto.
- Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.