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Steel Cut Oat Risotto with Mushrooms and Walnuts

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 Summer Squash sliced (Zucchini, Yellow or Crookneck)
  • 1 cup Leeks sliced, green and white sections
  • 2 cups Brown Mushrooms sliced
  • 2 Garlic cloves, minced
  • 1/2 tsp Ground Black Pepper
  • 3 cups Vegetable Broth
  • 1/2 cup White Wine
  • 1 cup Steel Cut Oats *
  • 1/3 cup Basil chopped & packed


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).


*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

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Steel Cut Oats

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