Tuesday, April 1, 2014

Steel Cut Oat Risotto

Steel Cut Oat Risotto with Mushrooms, Peas and Parmesan Cheese

  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 4 ounces fresh mushrooms, sliced
  • 1 cup steel-cut oats
  • 4 cups low-sodium vegetable broth
  • 1 cup frozen baby peas, thawed
  • 2 green onions, thinly sliced
  • 1/2 cup parmesan cheese, shredded
  1. In a large saucepan, melt the butter. Add the onion and mushroom and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. 
  2. Stir in the oats and cook for 1 minute. Add 1 cup of the stock and simmer over moderate heat, stirring frequently, until nearly absorbed. Continue cooking the oats, adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions. The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total. 
  3. Season with salt and white pepper. Stir in the peas and cheese and cook until the peas are heated through, about 1 minute. Transfer the risotto to bowls, sprinkle with the green onions and serve.
Inspired by this recipe by chef Graham Elliot

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