Name: Steel-Cut Oat Risotto With Butternut Squash and Mushrooms
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 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; 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)

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Recipe by Vino Girl

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From Cooking Light September 2006

Ready In:: 1hr 25mins
Serves:
Units:

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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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RECIPE MADE WITH LOVE BY

@Vino Girl

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@Vino Girl

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"From Cooking Light September 2006"

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review by dbarton2000

9/26/2011

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.

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creation by Vino Girl

11/6/2006

From Cooking Light September 2006