This creamy risotto made with steel cut oats, mushrooms and tomatoes is deliciously appetizing. We recommend trying with additional seasonal vegetables if you have some on hand! Always taste and make adjustments in seasoning to your liking.
Servings: 6 (click to scale)
Ingredients
- 7 cup vegetable stock
- 12 oz fresh crimini mushrooms sliced
- 2 tsp fresh garlic minced
- 1/8 tsp kosher salt
- 1 cup fresh yellow onion diced
- 2 cup steel cut oats dry
- 1 Tbsp fresh garlic minced
- 2 cup fresh cherry tomatoes halved
- 1/2 cup fresh parsley chopped
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 2 Tbsp grated parmesan cheese
- 4 Tbsp canola oil
Instructions
- Bring vegetable stock to a simmer in a small pot. Meanwhile, heat 2 tbsp oil in hot skillet and saute sliced mushrooms for 1 minute, add the garlic and cook 2 more minutes. Season with salt and remove from heat until ready for use.
- Drizzle remaining 2 tbsp of oil into a hot pan and saute onions until translucent. Add the oats and toast for 1 minute. Add garlic and stir another minute. Add half of the vegetable stock and simmer, stirring occasionally for about 30 minutes, adding more stock as needed. Cook until oat is al dente, tender with a little bite.
- Add the reserved cooked mushrooms and halved tomatoes into the ‘risotto.’ Stir and heat for 2 minutes. Stir in parsley and season with salt and freshly ground black pepper. Serve immediately with garnish of parmesan cheese.
Chef Tips
Portion: 1 1/2 cup
Nutrition
Calories: 330kcal | Carbohydrates: 43g | Protein: 12g | Fat: 14g | Saturated Fat: 1.5g | Sodium: 135mg | Fiber: 7g | Sugar: 4g
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