Steel-Cut Oat Risotto with Butternut Squash and Mushrooms

Name: Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons butter; 473 milliliters diced peeled butternut squash (about 1/2 small squash); 454 grams cups sliced cremini mushrooms (about; 237 milliliters dry white wine; 794 grams fat-free, less-sodium chicken broth; 1 teaspoons chopped fresh sage; 2 teaspoons chopped fresh sage; 2 garlic cloves, minced; 1 Tbsp olive oil; 177 milliliters diced onion; 85 grams 3/4 cup grated fresh Parmigiano-Reggiano cheese, divided; 1 Dash freshly ground black pepper; 0 teaspoons salt; 1 teaspoons salt; 473 milliliters steel-cut oats; 355 milliliters water

Steel-Cut Oat Risotto with Butternut Squash and Mushrooms might be just the Mediterranean recipe you are searching for. One portion of this dish contains approximately 17g of protein, 11g of fat, and a total of 377 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of dash of pepper, sage, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 40

Equipment you will use

Oven

To prepare 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.

Ingredients you will need

Olive Oil

Pepper

Squash

Jelly

Roll

Sage

Salt

Equipment you will use

Frying Pan

Bake at 400 for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.

Equipment you will use

Oven

To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Heat a medium saut pan over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add onion and garlic; saut 3 minutes or until golden.

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Garlic

Onion

Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.

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Oats

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.

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Broth

Wine

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).

Ingredients you will need

Broth

Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.

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Cheese

Pepper

Sage

Melt butter in a large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add mushrooms and 1/2 teaspoon salt; saut 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.

Ingredients you will need

Mushrooms

Squash

Salt

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.

Ingredients you will need

Coarsely Ground Black Pepper

Mushrooms

Cheese

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

butter 473milliliters

diced peeled butternut squash (about 1/2 small squash)454grams

cups sliced cremini mushrooms (about 237milliliters

dry white wine 794grams

fat-free, less-sodium chicken broth 1teaspoons

chopped fresh sage 2teaspoons

chopped fresh sage 2

garlic cloves, minced 1Tbsp

olive oil 177milliliters

diced onion 85grams

3/4 cup grated fresh Parmigiano-Reggiano cheese, divided 1Dash

freshly ground black pepper 0teaspoons

salt 1teaspoons

salt 473milliliters

steel-cut oats 355milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellani Chianti Annata. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 14 dollars per bottle.