Steel Cut Oat Risotto with Butternut Squash and Mushrooms

Delight your taste buds with this hearty and wholesome Steel Cut Oat Risotto with Butternut Squash and Mushrooms, a creative twist on traditional risotto. Creamy steel-cut oats replace arborio rice, lending a nutty flavor and chewy texture that pairs perfectly with roasted butternut squash and sautéed Baby Bella mushrooms. Flavored with a touch of dry white wine, fresh thyme, and a sprinkle of Parmesan cheese, this recipe combines comforting fall flavors with a modern, healthy spin. Ready in under an hour, it's an ideal vegetarian main or side dish that's as nourishing as it is delicious. Serve it warm, garnished with bright parsley, for a cozy meal that'll impress family and guests alike. Perfect for seasonal gatherings or weeknight dinners, this risotto recipe is proof that comfort food can be both elegant and nutritious!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Steel-cut oats
• 2 cups Butternut squash (peeled and diced into 1/2-inch cubes)
• 1.5 cups Baby Bella (or Cremini) mushrooms, sliced
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Shallot, finely chopped
• 3 cloves Garlic, minced
• 4 cups Vegetable broth (or chicken broth)
• 0.5 cup Dry white wine
• 0.5 cup Grated Parmesan cheese (optional)
• 1 teaspoon Fresh thyme leaves
• to_taste Salt
• to_taste Freshly ground black pepper
• 2 tablespoons Chopped fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer, then roast for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat. Add the sliced mushrooms and sauté until golden brown and softened, about 5-6 minutes. Set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the chopped shallot and cook for 2-3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds, until fragrant.

Step 5

Stir in the steel-cut oats and toast them for 2 minutes to enhance their flavor.

Step 6

Deglaze the pan by pouring in the white wine. Let it simmer for 1-2 minutes, allowing the alcohol to cook off.

Step 7

Lower the heat to medium-low and start adding vegetable (or chicken) broth, one ladleful (approximately 1/2 cup) at a time, stirring frequently. Allow the oats to absorb most of the liquid before adding more. Repeat this process for about 20-25 minutes until the oats are cooked through but still slightly chewy.

Step 8

Once the oats are tender and creamy, stir in the roasted butternut squash, sautéed mushrooms, and fresh thyme. Adjust the seasoning with salt and pepper as needed.

Step 9

If using, stir in the grated Parmesan cheese for an extra creamy and savory finish.

Step 10

Serve warm, garnished with chopped fresh parsley. Enjoy!

Nutrition Facts

Serving size	(1933.0g)

Amount per serving	% Daily Value*
Calories	2078.6

Total Fat 110.9g	0%
Saturated Fat 44.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 157.2mg	0%
Sodium 5602.6mg	0%
Total Carbohydrate 181.4g	0%
Dietary Fiber 28.2g	0%
Total Sugars 22.5g
Protein 76.5g	0%

Vitamin D 8.4IU	0%
Calcium 1575.5mg	0%
Iron 10.6mg	0%
Potassium 2610.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 15.1%

Carbs: 35.7%