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.
- 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
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.