Steel-Cut Oat Risotto With Butternut Squash And Mushrooms Recipe

Name: Steel-Cut Oat Risotto With Butternut Squash And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Squash; 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; Risotto; 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)

Servings: persons

Squash
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
Risotto
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)

1
Preheat oven to 400u00b0.
2
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.
3
Bake for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.
4
Set aside; keep warm.
5
RISOTTO: Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
6
Heat a medium saute pan over medium-high heat. Coat pan with cooking spray.
7
Add onion and garlic; saute 3 minutes or until golden.
8
Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.
9
Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
10
Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
11
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).
12
Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
13
Melt butter in a large nonstick skillet over medium-high heat.
14
Add mushrooms and 1/2 teaspoon salt; saute 3 minutes or until tender and beginning to brown.
15
Stir in squash; cook 1 minute or until thoroughly heated.
16
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.

1356

kcal

Calories

109

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 21 ingredients. The key ingredients include: Squash, 2 cups diced peeled butternut squash (about 1/2 small squash), 1 tablespoon olive oil, 1/2 teaspoon chopped fresh sage, and more.

Yes, Steel-Cut Oat Risotto With Butternut Squash And Mushrooms falls under the Vegetarian 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.

Steel-Cut Oat Risotto With Butternut Squash And Mushrooms

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