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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Michael Lockett
[email protected]I'm not a big fan of butternut squash, but I loved this dish! The oats and mushrooms really balanced out the sweetness of the squash.
1ofMarie'skids
[email protected]This is a great recipe for a special occasion meal. It's elegant and delicious, and it's sure to impress your guests.
Md Jann
[email protected]I would make this dish again, but I would make a few changes. I would use less salt and I would add some more vegetables.
Its beebah It's _beebah
[email protected]This dish was just okay. It wasn't bad, but it wasn't anything special either.
Balogun Akinyemi
[email protected]The steel-cut oats took forever to cook! I ended up having to add extra liquid and cook it for an additional 30 minutes.
Md Osman Tech
[email protected]I found this recipe to be too complicated and time-consuming. I would not recommend it to anyone who is short on time or patience.
Okafor Izuchukwu
[email protected]I thought the flavors in this dish were a bit bland. I would have liked it more if there had been more spices or herbs.
Kashif ali Behrani
[email protected]This recipe was easy to follow and the dish turned out great! I would definitely recommend it to anyone looking for a hearty and flavorful vegetarian meal.
Donna Kenny
[email protected]I was a bit skeptical about using steel-cut oats in a risotto, but I was pleasantly surprised. The oats gave the dish a nice nutty flavor and a chewy texture.
Tayleen
[email protected]This dish was a hit with my family! Even my picky kids loved it. I'll definitely be making it again.
Joshua Floyd
[email protected]I love risotto, but I'm always hesitant to make it because it can be so time-consuming. This steel-cut oat risotto was a great compromise - it had all the flavor and creaminess of traditional risotto, but it was much quicker and easier to make.
Mamita Maharjan
[email protected]I'm always looking for new and interesting ways to cook steel-cut oats, and this recipe definitely fits the bill. It's a bit more labor-intensive than your average oatmeal, but the results are well worth the effort.
First Thinker
[email protected]This steel-cut oat risotto was a delightful surprise! The combination of butternut squash, mushrooms, and oats created a hearty and flavorful dish that was perfect for a chilly fall evening. I especially appreciated the creamy texture of the oats, wh