Savory Oat Risotto Recipes

Steps:

• Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper.
• Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total.
• Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil.

Steps:

• Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to sauté. Next add sliced mushrooms, continue with sautéing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sautéed veggies, crisping slightly.
• Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto.
• Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.

Steps:

• Preheat the oven to 425 degrees F.
• Toss the squash with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the baking sheet halfway through.
• Meanwhile, combine the broth and 2 cups water in a saucepan and heat until just barely simmering. Tie together the sage with kitchen twine and add to the stock. Reserve for a later use.
• Heat the remaining 2 tablespoons oil in a low-sided stockpot set over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and soft, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir until coated. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3 cups of the warm broth to the oats, then simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of the broth and simmer, stirring constantly, until the oats are tender but still have a slight bite, 10 to 12 minutes. (There will be a fair amount of liquid in the pot at this time, similar to the texture of a thin gravy. It will thicken once the cheese is added.) Remove from the heat and stir in half of the cheese and half of the parsley. Adjust the consistency of the risotto by adding more stock as needed. Divide the hot risotto among four warm serving bowls, and top each with some butternut squash. Sprinkle with the remaining cheese and parsley to serve.