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Home » Recipes » Steel Cut Oat Risotto with Mushrooms and Walnuts
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Steel Cut Oat Risotto with Mushrooms and Walnuts

Contributed by: Sharon Palmer, RD

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 cup sliced Summer Squash (zucchini, yellow or crookneck)
  • 1 cup sliced Leeks, green and white sections
  • 2 cups sliced Brown Mushrooms
  • 2 cloves Garlic, minced
  • 1/2 tsp ground Black Pepper
  • 3 cups Vegetable Broth
  • 1/2 cup White Wine
  • 1 cup Steel Cut Oats *
  • 1/3 cup Walnuts- Baker's Pieces
  • 1/3 cup packed chopped fresh Basil

Directions

Step 1

Heat the olive oil in a large saucepan. Add the squash, leeks, mushrooms, garlic and black pepper and sauté for 3minutes.

Step 2

Meanwhile, heat the broth and wine in a small saucepan over medium heat until warm but not boiling.

Step 3

Stir the oats and walnuts into the vegetable mixture. Ladle approximately 1/2 cup of the warm broth mixture over the mixture. Cook over medium heat, stirring constantly, until the liquid is absorbed. Add another 1/2 cup broth mixture and continue cooking, stirring, and adding more warm broth until all the broth has been incorporated and the risotto is creamy and just tender, about 20 minutes.

Step 4

Stir in the fresh basil and serve immediately.

Makes 4 servings (about 1 cup each).

Notes

*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Steel Cut Oat Risotto with Mushrooms and Walnuts

Servings: 4

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Products Used in this Recipe

Steel Cut Oats
 Heart Health Month
Steel Cut Oats
View Details »
Walnuts- Baker's Pieces
 Baking Aids
Walnuts- Baker's Pieces
View Details »
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Nutritional Information

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Recipe Yield: 4 		Amount Per
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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.