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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

Count

Nutrition

425

Calories

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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
dash of freshly ground black pepper
1 1/2 cups water
2 (14-oz) cans fat-free , less-sodium 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 (3 oz) grated fresh parmigiano-reggiano cheese, divided
2 tsp chopped fresh sage
1/4 tsp freshly ground black pepper
1 1/2 tsp butter
4 cups sliced cremini mushrooms (about 1 lb)
1/2 tsp salt
coarsely ground black pepper (optional)

Directions:

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 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	424.5 Kcal (1777 kJ)
Calories from fat	80.41 Kcal
		% Daily Value*
Total Fat	8.93g	14%
Cholesterol	2.68mg	1%
Sodium	322.01mg	13%
Potassium	870.61mg	19%
Total Carbs	64.42g	21%
Sugars	2.33g	9%
Dietary Fiber	10.17g	41%
Protein	17.44g	35%
Vitamin C	11.7mg	19%
Vitamin A	0.5mg	16%
Iron	467.7mg	2598%
Calcium	142.2mg	14%

Amount Per 100 g
Calories	125.52 Kcal (526 kJ)
Calories from fat	23.77 Kcal
		% Daily Value*
Total Fat	2.64g	14%
Cholesterol	0.79mg	1%
Sodium	95.21mg	13%
Potassium	257.43mg	19%
Total Carbs	19.05g	21%
Sugars	0.69g	9%
Dietary Fiber	3.01g	41%
Protein	5.16g	35%
Vitamin C	3.5mg	19%
Vitamin A	0.1mg	16%
Iron	138.3mg	2598%
Calcium	42.1mg	14%

* 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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