STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS

Steel-Cut Oat Risotto With Butternut Squash and Mushrooms image

Provided by Vino Girl

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 19

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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.