Steel-cut oat risotto

10

PREP TIME

10 min

TOTAL TIME

40 min

Serves

4

Steel-cut oat risotto

Photo, Sian Richards.

Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.


Ingredients

  • 1 1/2 cups steel-cut oats
  • 3/4 cup white wine
  • 900-mL carton beef broth
  • 1 cup water
  • 2 tbsp butter

Instructions

  • 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.

Nutrition (per serving)

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