HEALTHY OAT RISOTTO WITH ROASTED BUTTERNUT SQUASH
Sage-infused broth perfumes this savory oat risotto with autumnal goodness and turns steel-cut oats into a dinner-worthy vegetarian meal.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Toss the squash with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the baking sheet halfway through.
- Meanwhile, combine the broth and 2 cups water in a saucepan and heat until just barely simmering. Tie together the sage with kitchen twine and add to the stock. Reserve for a later use.
- Heat the remaining 2 tablespoons oil in a low-sided stockpot set over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and soft, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir until coated. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3 cups of the warm broth to the oats, then simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of the broth and simmer, stirring constantly, until the oats are tender but still have a slight bite, 10 to 12 minutes. (There will be a fair amount of liquid in the pot at this time, similar to the texture of a thin gravy. It will thicken once the cheese is added.) Remove from the heat and stir in half of the cheese and half of the parsley. Adjust the consistency of the risotto by adding more stock as needed. Divide the hot risotto among four warm serving bowls, and top each with some butternut squash. Sprinkle with the remaining cheese and parsley to serve.
Nutrition Facts : Calories 370 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 600 milligrams, Carbohydrate 40 grams, Fiber 7 grams, Protein 9 grams
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS
Make and share this Steel-Cut Oat Risotto With Butternut Squash and Mushrooms recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400°.
- 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.
- Bake for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.
- Set aside; keep warm.
- RISOTTO: Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray.
- Add onion and garlic; sauté 3 minutes or until golden.
- Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.
- Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
- 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).
- Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.
- Stir in squash; cook 1 minute or until thoroughly heated.
- 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.
Nutrition Facts : Calories 348.7, Fat 9.7, SaturatedFat 3.3, Cholesterol 9.7, Sodium 479.8, Carbohydrate 46.2, Fiber 7.3, Sugar 3.4, Protein 14.8
More about "steel cut oat risotto with butternut squash and mushrooms recipes"
STEEL CUT OAT RISOTTO WITH MUSHROOMS | OLDWAYS
From oldwayspt.org
SAVORY MUSHROOM AND HERB STEEL CUT OAT RISOTTO - FOOD52
From food52.com
STEEL CUT OAT RISOTTO | APPETITE TO PLAY
From appetitetoplay.com
OAT RISOTTO - LIDIA
From lidiasitaly.com
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND KALE RECIPE
From recipes.net
MISO MUSHROOM STEEL CUT OAT RISOTTO - SAVORY STEEL CUT OATS
From streetsmartnutrition.com
STEEL-CUT OAT “RISOTTO” WITH BUTTERNUT SQUASH AND KALE
From youtube.com
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND KALE
From cookieandkate.com
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS
From familyoven.com
OAT RISOTTO WITH BUTTERNUT SQUASH RECIPE | QUAKER OATS
From quakeroats.com
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS
From umassmed.edu
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH - SUNNYSIDECSA.COM
From sunnysidecsa.com
STEEL CUT OAT RISOTTO WITH MUSHROOMS - WHOLE GRAINS COUNCIL
From wholegrainscouncil.org
SAVORY STEEL CUT OATS - FOXES LOVE LEMONS
From foxeslovelemons.com
STEEL CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND VEGAN BACON
From whitneyerd.com
STEEL-CUT OAT RISOTTO | CATSKILL ANIMAL SANCTUARY
From casanctuary.org
STEEL-CUT OAT RISOTTO WITH BUTTERNUT SQUASH A - RECIPEBRIDGE
From recipebridge.com
BEST STEEL CUT OAT RISOTTO WITH BUTTERNUT SQUASH AND MUSHROOMS RECIPES
From alicerecipes.com
BUTTERNUT SQUASH AND MUSHROOM RISOTTO - CASUAL FOODIST
From casualfoodist.com
SLOW COOKER STEEL CUT OATS WITH BUTTERNUT SQUASH
From liveeatlearn.com
STEEL-CUT OAT “RISOTTO” WITH BUTTERNUT SQUASH AND KALE
From cookieandkate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #side-dishes #vegetables #european #fall #winter #grains #stove-top #dietary #one-dish-meal #seasonal #comfort-food #mushrooms #pasta-rice-and-grains #squash #taste-mood #equipment #presentation #served-hot #4-hours-or-less
You'll also love