Steel-Cut Oat Risotto with Butternut Squash and Mushrooms

Steel-Cut Oat Risotto with Butternut Squash and Mushrooms
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ teaspoons butter
  • Squash:
  • 1 ½ cups water
  • 2 teaspoons chopped fresh sage
  • 4 cups sliced cremini mushrooms (about 1 pound)
  • Coarsely ground black pepper (optional)
  • ¼ teaspoon salt
  • + 14 more ingredients
    • Dash of freshly ground black pepper
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • ½ teaspoon chopped fresh sage
    • Risotto:
    • Cooking spray
    • ½ teaspoon salt
    • 1 cup dry white wine
    • 2 garlic cloves, minced
    • 1 tablespoon olive oil
    • 2 cups diced peeled butternut squash (about 1/2 small squash)
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup diced onion
    • 2 cups steel-cut oats
    • ¾ cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided

Preheat oven to 400°. 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. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm. To prepare risot...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network