Steel-cut oat risotto

Prep 10 min
Total 40 min
Serves 4

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1 1/2 cups
steel-cut oats
3/4 cup
900-mL carton
1 cup
2 tbsp


  • HEAT a medium saucepan over medium. Add oats and cook, stirring often, until lightly toasted, 2 min. Add wine and stir until liquid is gone, 2 min. Add broth and water. Boil, then reduce heat to medium- low. Simmer, partially covered, until most of the liquid has been absorbed, 20 min. Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 min. Stir in butter. Serve immediately.


Calories 217, Protein 7 g, Carbohydrates 27 g, Fat 8 g, Fibre 3 g, Sodium 827 mg.
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