Steel Cut Oats Risotto With Mushrooms And Walnuts
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.
Servings
4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup sliced summer squash
- 1 cup sliced leeks
- 2 cup sliced brown mushrooms
- 2 garlic cloves, minced
- 1/2 teaspoon ground black pepper
- 2 1/2 cup 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.