- Heat the broth and wine in a small pot over low-medium heat until warm, but not boiling.
- While the broth mixture is warming, heat the oil in a large pot over medium heat, then add the onions and cook for about 3 minutes, stirring occasionally.
- Add the garlic and mushrooms to the onions and cook for an additional minute.
- Stir the oats into the vegetable mixture, and add ½ cup of the warm broth mixture into the pot.
- Stir frequently over medium heat until all of the moisture is absorbed. Repeat, adding ½ cup of the broth mixture at a time, until all of the broth mixture is used, and the oats reach a creamy consistency (approximately 20-25 minutes).
- Taste and adjust seasonings. Then, divide the risotto into four bowls, and garnish with fresh sage.
Banner Image:
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Teaser Image:
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Ingredients:
3 cups low sodium vegetable broth
½ cup white wine
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 ½ cups sliced white (button) mushrooms
1 cup steel cut oats (uncooked)
2 tablespoons chopped fresh sage
salt and pepper to taste
Nutrition:
Calories: 250, Total Fat: 6g, Saturated Fat: 1g, Sodium: 160mg, Carbohydrate: 35g, Fiber: 6g, Protein: 8g
Author:
An Oldways recipe and photo, courtesy of Kelly Toups. Recipe adapted from Sharon Palmer . Hi res photo (3432 x 2997) available for reprint upon request.
Show on WGC.org?:
Show on WGC.org?
Diet:
Vegetarian & Vegan DietMediterranean Diet
Dietary choice:
Vegetarian Vegan Gluten-free