By: Chef Laura Bonicelli
Irish Oat Risotto with Butternut Squash and Crimini is a fresh, delicious, and nutritious take on risotto. Buy your ingredients at your favorite Farmers Market!Â
About Irish Oat RisottoÂ
Risotto is a rice dish typical in Northern Italy. The specific way of cooking rice is a wonderful culinary technique for other grains and legumes. Â
First, the grain is toasted, then you add small amounts of warm water or stock, always allowing the liquid to absorb before adding more. The process slowly releases the starch of the grain, making the dish creamy. Typically, cook the grain to al dente. Some tooth in the rice, in this case, oats, makes the risotto have texture.
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Step by Step Instructions
Irish Oat Risotto with Butternut Squash and Crimini
Ingredients
- 2 cups peeled and diced 3/4-inch butternut squash
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped sage leaves
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
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- 4 cups chicken stock
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- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion -- diced
- 3 cloves garlic -- minced
- 2 cups steel-cut oats
- 3/4 cup dry white wine
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- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped sage leaves
- Kosher salt and freshly ground black pepper -- to taste
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- 1 tablespoon butter
- 1 pound crimini mushrooms -- sliced
- Kosher salt and freshly ground black pepper -- to taste
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- grated Parmesan cheese for topping
- freshly ground black pepper
- 1/4 cup pine nuts or toasted squash seeds
Instructions
- Preheat oven to 400º F. Combine the squash, olive oil, sage, salt, and pepper on a sheet pan and toss well. Bake for 20- 25 minutes until tender and starting to brown. Stir every 5 minutes.
- Make the risotto (Steps 2-4). While the squash is in the oven, bring the stock to a simmer in a medium-sized saucepan. Keep warm but do not boil.
- Heat the oil in a medium-sized high-sided skillet over medium-high heat. Add the onion and sautÈ for 3 minutes. Add the garlic to the onion and sautÈ for 1 minute more. Stir the oats into the pan; cook for 2 minutes, or until the oats begin to brown. Add the wine; cook until the wine has almost cooked off, stirring constantly.
- Stir in 1 cup of chicken stock. Reduce the heat to bring the mixture to a simmer. Cook until the stock is almost completely absorbed. Add the remaining stock in 1/2 cup at a time. Stir frequently; cook until each portion of stock is absorbed before adding the next. Use as much stock as necessary to cook the oats to al dente. (This process should take 20 to 25 minutes.) Remove the risotto from the heat and stir in the cheese and sage. Season with Kosher salt and pepper.
- Melt the butter in a separate skillet over medium-high heat. SautÈ the mushrooms with the salt and pepper until they are tender and beginning to brown, about 4 minutes. Add the squash into the mushrooms and stir until thoroughly heated, about 1 minute.
- Divide the risotto among 6 bowls. Top each bowl with 1/2 cup of the mushroom/squash mixture; sprinkle on the extra grated Parmesan, the freshly ground black pepper, and the pine nuts.
Notes
Chef Laura Bonicelli
Nutrition
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