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Steel-cut oat risotto

18

  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 servings
Steel-cut oat risotto

Photo, Sian Richards.

Chatelaine Triple Tested

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

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