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Recipes Nugget Markets Signature Recipes

Mushroom Risotto with Steel-Cut Oats

Prep time
15 minutes PT15M
Cook time
35-40 minutes PT40M
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Mushroom Risotto with Steel-Cut Oats Nugget Markets signature recipes

Make steel-cut oats the star of a savory entrée with this sumptuous mushroom risotto.

Ingredients

  • 4 tablespoons butter
  • ½ yellow onion, minced
  • 6 ounces button mushrooms, divided
  • 1 cup steel-cut oats
  • 6 ounces white wine
  • 4 cups chicken stock
  • 4 ounces shredded Parmesan cheese
  • ¼ bunch parsley, chopped
  • Salt and pepper, to taste

Preparation

In a straight-sided sauté pan, melt 1 tablespoon butter. Add onions and sauté until translucent, about 3-5 minutes. Dice ⅔ of the mushrooms and slice the remaining ⅓. Add diced mushrooms to the onions and continue to cook over medium heat until all of the mushroom liquid has evaporated.

Add oats and gently toast for 1-2 minutes. Add white wine and cook, stirring constantly, until the wine is completely absorbed. Add 1 cup of chicken stock and cook until it is completely absorbed, then continue this process with remaining stock until the oats are cooked and have a creamy consistency.

Add Parmesan cheese, remaining butter and salt and pepper to taste. Stir until the cheese is completely melted, then finish with chopped parsley.

In a separate pan, sauté sliced mushrooms until golden brown.

Spoon finished risotto onto a plate and serve hot, topped with sautéed mushrooms.

Images

  • Mushroom Risotto with Steel-Cut Oats
  • Mushroom Risotto with Steel-Cut Oats
  • Mushroom Risotto with Steel-Cut Oats