Steel-Cut Oat Risotto with Chicken, Red Peppers, and Manchego |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Steel-cut oats are whole-oat groats that have been cut into pieces to cook quickly. Find them on the cereal aisle in the supermarket labeled steel-cut Irish oatmeal. Do not substitute quick-cooking Irish oatmeal or American-style rolled oats. Ingredients:
2 (14-ounce) cans fat-free, less-sodium chicken broth |
2 teaspoons olive oil |
3/4 cup finely chopped onion |
1 large red bell pepper, chopped |
1 1/4 cups steel-cut oats |
1/2 cup dry white wine |
1 cup chopped cooked dark meat chicken |
1/2 cup (2 ounces) shredded manchego cheese |
1 teaspoon chopped fresh rosemary |
1/2 teaspoon salt |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
2. Heat oil in a medium sauté pan over medium heat. Add onion and pepper; sauté 5 minutes. Add oats; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in chicken, cheese, rosemary, and salt.
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