Steel Cut Oat Risotto With Butternut Squash And Mushrooms Recipes
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS
Make and share this Steel-Cut Oat Risotto With Butternut Squash and Mushrooms recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 348.7, Fat 9.7, SaturatedFat 3.3, Cholesterol 9.7, Sodium 479.8, Carbohydrate 46.2, Fiber 7.3, Sugar 3.4, Protein 14.8
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