Looking for a cozy, comforting dish that celebrates the flavors of autumn? Look no further than this Steel Cut Oat Risotto with Herbs and Autumn Squash! This unique twist on traditional risotto is not only delicious but also packed with nutritious ingredients that will warm your soul. Imagine creamy steel cut oats mingling with tender butternut squash, aromatic herbs, and a sprinkle of Parmesan cheese, creating a dish that’s both hearty and satisfying. Perfect for a chilly evening, this recipe will have your taste buds dancing and your guests asking for seconds. Dive into this culinary adventure and discover how easy it is to create a gourmet meal right in your own kitchen!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup steel cut oats
- 4 cups vegetable broth
- 1 cup butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of steel cut oats, 4 cups of vegetable broth, 1 cup of diced butternut squash, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of thyme, 1 teaspoon of rosemary, 1/2 cup of Parmesan cheese, and salt and pepper to taste.
- In a medium saucepan, bring the vegetable broth to a gentle simmer over medium heat. Keep it warm throughout the cooking process.
- In a large, heavy-bottomed skillet or saucepan, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Stir in the diced butternut squash and cook for about 5 minutes, allowing it to soften slightly and absorb the flavors of the onion and garlic.
- Add the steel cut oats to the skillet, stirring well to coat them with the onion, garlic, and squash mixture. Toast the oats for about 2-3 minutes, stirring frequently.
- Begin adding the warm vegetable broth to the skillet, one ladleful at a time. Stir the mixture frequently, allowing the oats to absorb the liquid before adding more broth. Continue this process for approximately 30 minutes, or until the oats are creamy and tender but still have a slight bite.
- As the oats cook, stir in the thyme and rosemary, along with salt and pepper to taste. Adjust the seasoning as needed.
- Once the steel cut oats are cooked to your desired consistency, remove the skillet from heat. Stir in the grated Parmesan cheese until well combined, adding a little more broth if necessary to reach your preferred creaminess.
- Serve the risotto warm, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy your Steel Cut Oat Risotto with Herbs and Autumn Squash!
Tips
- Prep Ahead: To save time, chop your onion, garlic, and butternut squash in advance. This way, when you're ready to cook, everything is ready to go!
- Keep Broth Warm: Always keep your vegetable broth at a gentle simmer while cooking the oats. This helps maintain the cooking temperature and allows the oats to absorb the liquid evenly.
- Stir Frequently: Stirring the oats often not only prevents them from sticking but also helps release their natural starches, resulting in a creamier texture.
- Adjust Consistency: If you prefer a creamier risotto, feel free to add more broth or even a splash of cream towards the end of cooking.
- Herb Variations: Experiment with different herbs! Fresh sage or parsley can add a delightful twist to the flavors in your risotto.
- Garnish Generously: Don’t skimp on the Parmesan cheese or fresh herbs when serving. They elevate the dish and add a fresh pop of flavor.
- Make it a Meal: Pair your risotto with a simple green salad or roasted vegetables for a complete and balanced meal. Enjoy your cooking experience, and savor every bite of this delightful dish!
Nutrition Facts
Calories: 173kcal
Carbohydrates: 25g
Protein: 9g
Fat: 5g
Saturated Fat: g
Cholesterol: 15mg
