Steel Cut Oats Risotto with Butternut Squash and Mushrooms

Ingredients

Squash

  • 2 cups diced butternut squash
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • ½ tsp chopped fresh sage
  • dash pepper

Risotto

  • 32 oz vegetable broth + 12 oz water, heated but not boiled
  • ¾ cup diced onion
  • 2 garlic cloves, minced
  • 2 cups steel cut oats
  • 1 cup dry white wine
  • ¾ cup parmesan cheese
  • 2 tsp chopped fresh sage
  • salt & pepper to taste
  • 1½ tsp butter
  • 4 cups cremini mushrooms

Preparation

  1. Mix squash ingredients and bake at 400° for 20 minutes, stirring every 7 minutes
  2. Saute onion & garlic untill golden. Add oats and cook until fragrant and beginning to brown. Add wine and cook until nearly absorbed. Add broth 1 cup at a time every 4 minutes or until absorbed. Remove from heat an stir in ½ cup parmesan, sage, pepper.
  3. Saute mushrooms in butter & salt until tender and beginning to brown. Stir in squash and heat.
  4. Serve squash mixture over risotto and topped with parmesan cheese. Salt and pepper to taste.