Steel Cut Oat Risotto
Sautéed zucchini and carrots transform traditional steel cut oats into a creamy,slow-cooked risotto.
Difficulty Level: Moderate
Preparation Time: 1 hour and 30 minutes
Makes 6 servings
Extra Virgin Olive Oil 3 tablespoons
Yellow Onion, Diced 1/2
Garlic Cloves, Minced 2
Steel Cut Oats 1 1/2 cup
Dry White wine 3/4 cup
Vegetable Stock 6 cups
Butter 2 tablespoons
Cream 3 tablespoons
Parmesan Cheese, Grated 1/3 cup
Kosher Salt To taste
Black Pepper To taste
Carrot, Brunoise 3 tablespoons
Zucchini, Brunoise 3 tablespoons
Cooking Method:
Heat vegetable stock and keep warm in a saucepan
Heat oil in medium saucepan and sauté onion and garlic until translucent
Add steel cut oats and stir until well coated
Add wine and stir until almost all wine has evaporated
Reduce heat to low and add 1 cup of vegetable stock. Stir until all liquid is absorbedby oats
Add remaining chicken stock 1 cup at a time, stirring until oats have absorbed allliquid and oats are fully cooked. This might take up to 1 hour.
Stir in butter, cream, and Parmesan cheese until melted and thoroughly incorporated
Season with salt and pepper
In a separate skillet, sauté carrot and zucchini in a small amount of oil.
Fold carrots and zucchini into risotto