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Steel-Cut Oat Risotto With Butternut Squash and Mushrooms Recipe

Steel-Cut Oat Risotto With Butternut Squash and Mushrooms Recipe

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Steel-Cut Oat Risotto With Butternut Squash and Mushrooms

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Ingredients:

Serving

2 cups diced peeled butternut squash (about 1/2 small squash)
1 tbsp olive oil
1/2 tsp chopped fresh sage
1/4 tsp salt
1 dash fresh ground black pepper
1 1/2 cups water
2 (14 oz) cans reduced-sodium fat-free chicken broth
cooking spray
3/4 cup diced onion
2 garlic cloves, minced
2 cups steel cut oats
1 cup dry white wine
3/4 cup grated fresh parmigiano-reggiano cheese, divided
2 tsp chopped fresh sage
1/4 tsp fresh ground black pepper
1 1/2 tsp butter
4 cups sliced cremini mushrooms (about 1 lb)
1/2 tsp salt
fresh coarse ground black pepper (optional)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	427.06 Kcal (1788 kJ)
Calories from fat	85.94 Kcal
		% Daily Value*
Total Fat	9.55g	15%
Cholesterol	3.73mg	1%
Sodium	321.88mg	13%
Potassium	850.48mg	18%
Total Carbs	64.42g	21%
Sugars	2.14g	9%
Dietary Fiber	10.17g	41%
Protein	17.11g	34%
Vitamin C	11.6mg	19%
Vitamin A	0.5mg	16%
Iron	467.5mg	2597%
Calcium	152.8mg	15%

Amount Per 100 g
Calories	117.25 Kcal (491 kJ)
Calories from fat	23.6 Kcal
		% Daily Value*
Total Fat	2.62g	15%
Cholesterol	1.02mg	1%
Sodium	88.37mg	13%
Potassium	233.5mg	18%
Total Carbs	17.69g	21%
Sugars	0.59g	9%
Dietary Fiber	2.79g	41%
Protein	4.7g	34%
Vitamin C	3.2mg	19%
Vitamin A	0.1mg	16%
Iron	128.4mg	2597%
Calcium	42mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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