4
1 rating

Steel Cut Oats Risotto with Mushrooms and Walnuts

On a trip to Italy, I tasted a walnut risotto that was out of this world. At home, I learned that you can make a risotto out of just about any whole grain—which means you’re packing in much more nutrition and fiber in every bite. The steel cut oats in this risotto adds a nutty crunchiness to this savory dish.

Ready in
30 m
4
Servings
246
Calories Per Serving

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 Cup sliced summer squash
  • 1 Cup sliced leeks
  • 2 Cups sliced brown mushrooms
  • 2 garlic cloves, minced
  • 1/2 Teaspoon ground black pepper
  • 2 1/2 Cups low-sodium vegetable broth
  • 1/2 Cup white wine
  • 1 Cup steel cut oats
  • 1/2 Cup chopped walnuts
  • 1/3 Cup chopped fresh basil

Directions

1.Heat the olive oil in a large saucepan. Add the squash, leeks, mushrooms, garlic, and black pepper and sauté for 3minutes.
2.Meanwhile, heat the broth and wine in a small saucepan over medium heat until warm but not boiling.
3.Stir the oats and walnuts into the vegetable mixture. Ladle approximately 1/2 cup of the warm broth mixture over the mixture. Cook over medium heat, stirring constantly, until the liquid is absorbed. Add another 1/2 cup broth mixture and continue cooking, stirring, and adding more warm broth until all the broth has been incorporated and the risotto is creamy and just tender, about 20 minutes.
4.Stir in the fresh basil and serve immediately.  

Nutritional Facts
Servings4
Calories Per Serving246
Total Fat15g22%
Sugar3gN/A
Saturated2g8%
Protein7g14%
Carbs23g8%
Vitamin A32µg4%
Vitamin B60.3mg14.3%
Vitamin C9mg15%
Vitamin E0.9mg4.7%
Vitamin K25µg31%
Calcium62mg6%
Fiber4g16%
Folate (food)55µgN/A
Folate equivalent (total)55µg14%
Iron2mg13%
Magnesium97mg24%
Monounsaturated4gN/A
Niacin (B3)2mg10%
Phosphorus212mg30%
Polyunsaturated8gN/A
Potassium447mg13%
Riboflavin (B2)0.3mg16.4%
Sodium32mg1%
Thiamin (B1)0.2mg15%
Zinc2mg11%