Wild Mushroom Steel Cut Oat Risotto

6-8
Servings
15 min
Preparation Time
45 min
Cook Time
Ingredients
Rating

Experience a savory delight with wild mushroom steel-cut oat risotto, combining earthy mushrooms with hearty oats for a creamy, comforting dish bursting with flavor.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 cup Quaker® Steel Cut Oats - Traditional
1 ¼ -1 ½ lbs mushrooms; preferred mix: Portabella, Oyster, Golden Oyster, Chantarelle, Shiitake, Hen of the woods, Porcini
2-3 oz (separated) olive oil
1 ½ qt (6 cups) stock/broth; mushroom, no salt added
3-4 sprigs thyme; fresh
3 (medium) Shallots; quartered
1 tbsp chives, small chop (garnish size)
1 lemon, lemon zest
3 tbsp lemon juice
1/2 tbsp butter (optional)
1 oz adjust to taste aged Parmesan cheese (optional)
1/4 tsp salt, kosher
1/4 tsp black pepper

Cooking Instructions

In a 12 in non-stick Pan, add 1 oz of olive oil and heat over medium-high heat.
Working in batches if needed, add mushrooms to the same pan and sauté until golden brown, then set aside.
Lower the heat to medium-low and add the quartered Shallots and allow them to brown on the cut sides, then add the fresh thyme, stir and carefully remove all from the pan.
Add another 1 oz of olive oil and the Quaker Steel Cut Oats, salt, and pepper to the pan. Stir and coat the oats in the flavorful oil (30-45 sec).
Slowly add 3/4 cup of the stock/broth to the oats and stir until the oats absorb the liquid (1 minute), then add another 3/4 cup, continuously stirring.
Slowly add liquid until the oats have absorbed all of it and have a creamy texture (30-45 min).
Lower the heat, and fold in mushrooms, Shallots, thyme, lemon zest, and lemon juice.
Take the pan off the heat, optionally fold in the 1/2 tbsp of butter, and add cheese and chive to garnish.
Serve family style and enjoy.

Key Products

Quaker® Steel Cut Oats - Traditional

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Ingredient Substitutions

Cooking Instructions

In a 12 in non-stick Pan, add 1 oz of olive oil and heat over medium-high heat.
Working in batches if needed, add mushrooms to the same pan and sauté until golden brown, then set aside.
Lower the heat to medium-low and add the quartered Shallots and allow them to brown on the cut sides, then add the fresh thyme, stir and carefully remove all from the pan.
Add another 1 oz of olive oil and the Quaker Steel Cut Oats, salt, and pepper to the pan. Stir and coat the oats in the flavorful oil (30-45 sec).
Slowly add 3/4 cup of the stock/broth to the oats and stir until the oats absorb the liquid (1 minute), then add another 3/4 cup, continuously stirring.
Slowly add liquid until the oats have absorbed all of it and have a creamy texture (30-45 min).
Lower the heat, and fold in mushrooms, Shallots, thyme, lemon zest, and lemon juice.
Take the pan off the heat, optionally fold in the 1/2 tbsp of butter, and add cheese and chive to garnish.
Serve family style and enjoy.