Savory Mushroom And Herb Steel Cut Oat Risotto Recipe

Name: Savory Mushroom And Herb Steel Cut Oat Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-1/2 cups vegetable stock (chicken or beef stock may also be used); 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; 12 ounces mushrooms (I used a mixture of button, cremini, shitake and oyster mushrooms); 2 garlic cloves, minced; 1 teaspoon chopped fresh thyme leaves; 1 teaspoon ground dried sage; 1/4 cup dry white wine; 1 cup steel cut Irish oatmeal (not the quick-cooking kind); 1/4 cup grated Parmesan cheese, plus extra for garnish; 2 tablespoons chopped fresh parsley, for garnish

Servings: persons

5-1/2 cups vegetable stock (chicken or beef stock may also be used)
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
12 ounces mushrooms (I used a mixture of button, cremini, shitake and oyster mushrooms)
2 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon ground dried sage
1/4 cup dry white wine
1 cup steel cut Irish oatmeal (not the quick-cooking kind)
1/4 cup grated Parmesan cheese, plus extra for garnish
2 tablespoons chopped fresh parsley, for garnish

1
In medium saucepan with lid, heat stock over medium heat until simmering, then reduce heat to low and keep covered.
2
Meanwhile, melt butter in a large high-sided skillet over medium-high heat. Add leek and salt; cook 2 minutes, stirring frequently. Add mushrooms, garlic, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently. Add wine, cook 1 minute, stirring constantly.
3
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 just continue adding stock, 1 ladle at a time, and stirring. You do NOT need to stand and stir constantly, but you should stir frequently, so just do some other stuff around the kitchen while you linger. The oats should take about 25 minutes to cook (taste to make sure they are tender). You should have enough stock (be sure to keep the lid on it when you're not using it, so it doesn't evaporate!), but if you run out before the oats are tender, just add some water.
4
To finish, vigorously stir in 1/4 cup cheese. Serve garnished with parsley and extra cheese.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5-1/2 cups vegetable stock (chicken or beef stock may also be used), 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, and more.

Yes, Savory Mushroom And Herb Steel Cut Oat Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Mushroom And Herb Steel Cut Oat Risotto

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