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
- 4 Tbsp canola oil divided
- 12 oz crimini mushrooms sliced
- 2 tsp fresh garlic minced
- 1/8 tsp kosher salt
- 1 cup yellow onion diced
- 2 cup steel cut oats dry
- 1 Tbsp fresh garlic minced
- 2 cup 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
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Instructions
- Bring vegetable stock to a simmer in a pot. Meanwhile, heat 2 Tbsp oil in hot skillet and sauté sliced mushrooms for 1 minute, add first listed 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 sauté onions until translucent. Add the oats and toast for 1 minute. Add second listed 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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