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    You are in: Home / Recipes / Steel-Cut Oat Risotto With Butternut Squash and Mushrooms Recipe
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    Steel-Cut Oat Risotto With Butternut Squash and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Vino Girl's Note:

    From Cooking Light September 2006

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    Units: US | Metric




    1. 1
      Preheat oven to 400°.
    2. 2
      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.
    3. 3
      Bake for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.
    4. 4
      Set aside; keep warm.
    5. 5
      RISOTTO: Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
    6. 6
      Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray.
    7. 7
      Add onion and garlic; sauté 3 minutes or until golden.
    8. 8
      Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.
    9. 9
      Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
    10. 10
      Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
    11. 11
      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).
    12. 12
      Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
    13. 13
      Melt butter in a large nonstick skillet over medium-high heat.
    14. 14
      Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.
    15. 15
      Stir in squash; cook 1 minute or until thoroughly heated.
    16. 16
      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.

    Ratings & Reviews:

    • on September 26, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2008



    Nutritional Facts for Steel-Cut Oat Risotto With Butternut Squash and Mushrooms

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 348.6
    Calories from Fat 87
    Total Fat 9.6 g
    Saturated Fat 3.3 g
    Cholesterol 9.7 mg
    Sodium 479.8 mg
    Total Carbohydrate 46.2 g
    Dietary Fiber 7.3 g
    Sugars 3.3 g
    Protein 14.8 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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