Best Steel Cut Oat Risotto With Butternut Squash And Mushrooms Recipes

SAVORY OAT RISOTTO

Steps:

• Heat chicken stock in a small saucepan over medium heat until simmering, about 5 minutes. Remove from heat and cover to keep warm.
• Measure out 2 tablespoons spring onion tops and reserve.
• Heat 2 tablespoons butter in a large skillet over medium heat until melted. Add remaining spring onions to the skillet; cook and stir until wilted, about 1 minute. Add spring garlic; cook, stirring occasionally, until soft, 2 to 3 minutes.
• Stir oats into the skillet for 30 seconds. Add 2 tablespoons butter; cook and stir until oats are toasted, about 2 minutes. Season with salt and pepper. Pour in wine; cook and stir until wine has evaporated, about 3 minutes.
• Ladle enough chicken stock into the skillet to cover oats; cook, stirring often, until stock is nearly absorbed, about 3 minutes. Repeat with remaining stock, stirring often until each addition is nearly absorbed before adding more, until oats are tender and creamy, about 24 minutes. Stir in reserved spring onion tops and cook, about 1 minute.
• Reduce heat to low. Stir in remaining 1 tablespoon butter and Parmigiano-Reggiano cheese until melted, about 1 minute. Season with salt and pepper.

HEALTHY OAT RISOTTO WITH ROASTED BUTTERNUT SQUASH

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.

STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS

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.