Best Healthy Oat Risotto With Roasted Butternut Squash Recipes

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STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS



Steel-Cut Oat Risotto With Butternut Squash and Mushrooms image

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

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)

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

ROASTED BUTTERNUT SQUASH RISOTTO



Roasted Butternut Squash Risotto image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds butternut squash, peeled & cut into 1/2-inch cubes (1 medium squash)
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 cups vegetable stock
2 shallots, finely chopped
3 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan, optional

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, toss the squash with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Spread in a single layer on the prepared baking sheet and roast until golden and caramelized at the edges, stirring at least once, 40 to 55 minutes. Let cool.
  • Bring the vegetable stock to a boil in a small saucepan. Reduce the heat and maintain at a bare simmer.
  • Heat the remaining 4 tablespoons oil in a large, high-sided, heavy-bottomed skillet over medium heat. Add the shallots and cook until soft, 3 to 4 minutes. Add the garlic; cook just until it releases its fragrance, about 30 seconds, then add the rice and stir to coat. Sprinkle with salt and pepper. Stir in the wine and cook until almost completely evaporated. Reduce the heat to medium-low and add a ladleful of stock; cook, stirring constantly, until almost completely absorbed. Add another ladleful; again, cook, stirring, until almost fully absorbed. Continue in this manner until the rice is creamy and al dente (tender but still firm to the bite), about 40 minutes--you may or may not use all the stock.
  • Remove the risotto from the heat and stir in the Parmesan if using and the squash, reserving some cubes for garnish. Add salt and pepper to taste. Serve immediately, garnished with the reserved squash cubes.

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