Best Savory Oat Risotto Recipes

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OATMEAL FOR DINNER (SAVORY STEEL CUT OATS)



Oatmeal For Dinner (Savory Steel Cut Oats) image

Eating oatmeal for dinner isn't as crazy as it sounds with these mushroom-filled savory steel cut oats. Bookmark this as a cheap, delicious, hearty vegetarian meal!

Provided by Lori Yates

Categories     Meatless

Time 50m

Number Of Ingredients 12

6 cups vegetable stock
2 tablespoons unsalted butter
1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
1/2 teaspoon kosher salt
2 garlic cloves, minced
12 ounces assorted mushrooms, chopped
1 teaspoon chopped fresh thyme leaves
1 teaspoon ground dried sage
1/4 cup dry white wine
1 cup steel cut Irish oatmeal
1/4 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
  • Meanwhile, melt butter in large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add garlic, mushrooms, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
  • Reduce heat to medium. Add oatmeal; cook 1 minute, stirring constantly. Add 2 ladles of hot stock, cook until oats have absorbed almost all of the liquid. From this point, you'll continue adding stock, 1 ladle at a time, and stirring frequently (you do NOT need to stir constantly). The oats should take about 25 minutes to cook (taste to make sure they are tender).
  • To finish, vigorously stir in 1/4 cup cheese. Serve in warm bowls garnished with parsley and extra cheese.

Nutrition Facts : Calories 375 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 18 grams fat, Fiber 7 grams fiber, Protein 13 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 2774 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SAVORY OATMEAL RISOTTO



Savory Oatmeal Risotto image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, plus more for drizzling
1 Spanish onion, finely minced
2 cups steel-cut oats
Kosher salt and freshly cracked black pepper
About 3 cups chicken stock
2 tablespoons butter
1/2 cup fresh basil leaves, torn
1/2 cup fresh mint leaves, torn
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
  • Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
  • Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

SAVORY OATMEAL, RISOTTO STYLE



Savory Oatmeal, Risotto Style image

Who knew that steel-cut oatmeal could be treated like risotto? It would have never occurred to me until some friends suggested it. Food.com is so very comprehensive, should have known I would find a few versions of it here. Perfect comfort food on a chilly autumn day, warm, filling, and healthy. Mushrooms are optional. But if you are using them, wipe them clean with a paper towel. If they are washed, they act like a sponge, soaking up the water. I have only tried this with steel-cut oats, like McCann's or Bob's Red Mill.

Provided by French Terrine

Categories     Lunch/Snacks

Time 50m

Yield 1 serving(s)

Number Of Ingredients 12

1/2 onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
8 ounces sliced mushrooms
1 teaspoon fresh thyme
1 garlic clove, minced
1 tablespoon butter
1/4 cup steel cut oats
2 tablespoons white wine
1 cup chicken broth or 1 cup chicken stock
Worcestershire sauce
salt & pepper

Steps:

  • Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté. Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly.
  • Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto.
  • Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.

Nutrition Facts : Calories 433.1, Fat 16.7, SaturatedFat 8.4, Cholesterol 30.5, Sodium 965.2, Carbohydrate 50, Fiber 10.6, Sugar 12.4, Protein 20.6

HEALTHY OAT RISOTTO WITH ROASTED BUTTERNUT SQUASH



Healthy Oat Risotto with Roasted Butternut Squash image

Sage-infused broth perfumes this savory oat risotto with autumnal goodness and turns steel-cut oats into a dinner-worthy vegetarian meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

5 cups peeled medium-diced butternut squash (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Kosher salt and finely ground black pepper
4 cups low-sodium vegetable or chicken broth
1 small bunch sage
2 medium shallots, finely diced (about 1 cup)
3 cloves garlic, minced
1 cup steel-cut oats
1/2 cup white wine
1 1/2 ounces Pecorino Romano, finely grated (1 cup lightly packed)
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the squash with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the baking sheet halfway through.
  • Meanwhile, combine the broth and 2 cups water in a saucepan and heat until just barely simmering. Tie together the sage with kitchen twine and add to the stock. Reserve for a later use.
  • Heat the remaining 2 tablespoons oil in a low-sided stockpot set over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and soft, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir until coated. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3 cups of the warm broth to the oats, then simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of the broth and simmer, stirring constantly, until the oats are tender but still have a slight bite, 10 to 12 minutes. (There will be a fair amount of liquid in the pot at this time, similar to the texture of a thin gravy. It will thicken once the cheese is added.) Remove from the heat and stir in half of the cheese and half of the parsley. Adjust the consistency of the risotto by adding more stock as needed. Divide the hot risotto among four warm serving bowls, and top each with some butternut squash. Sprinkle with the remaining cheese and parsley to serve.

Nutrition Facts : Calories 370 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 600 milligrams, Carbohydrate 40 grams, Fiber 7 grams, Protein 9 grams

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