Steel Cut Oat Risotto with Mushrooms

Instructions

1. Heat the broth and wine in a small pot over low-medium heat until warm, but not boiling.
2. 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.
3. Add the garlic and mushrooms to the onions and cook for an additional minute.
4. Stir the oats into the vegetable mixture, and add ½ cup of the warm broth mixture into the pot.
5. 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).
6. Taste and adjust seasonings. Then, divide the risotto into four bowls, and garnish with fresh sage.