Steel-Cut Oat Risotto
22
- Prep Time10 min
- Total Time40 min
- Makes4 servings
(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 7g, Carbohydrates 27g, Fat 8g, Fibre 3g, Sodium 827mg.
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