If you haven’t tried savory oatmeal yet, you’re in for a treat! Savory steel cut oats are a delicious cold-weather option. Enjoy this recipe for Miso Mushroom Steel Cut Oat Risotto.
Disclosure: This post was created in partnership with The Quaker Oats Company. I was compensated for my time. As always, all opinions are my own. Thanks for supporting the brands that support Street Smart Nutrition!
Savory oatmeal was one of the most popular food trends last year. As we head into the last few months of this year, it’s the perfect time to try your hand at creating your own version! I teamed up with The Quaker Oat Company to develop a brand new recipe for National Oatmeal Day, and I think you’ll enjoy this steel cut oat risotto recipe with miso mushroom flavor!
Oats are typically thought of as a breakfast food, but lately I’ve been loving them for dinner. And a recipe like this makes for excellent leftovers, so you can also enjoy a reheated version of this steel cut oat risotto recipe for lunch!
What is National Oatmeal Day?
Every year, National Oatmeal Day is celebrated on October 29th. And there are plenty of reasons to celebrate, as oats are one of the most versatile ingredients out there and a great pantry staple. Plus, they’re a nourishing whole grain that can be enjoyed at any time of day!
Here are some other fun facts about oats and oatmeal:
- Oats are a cereal grain that has been domesticated and grown for over 3,000 years.
- The Quaker Oat Man is one of the oldest logos in America. He made his debut in 1877!
- Instant oats, steel cut oats, and rolled oats all start out the same – even though they look and feel different from one another
Oats contain both soluble and insoluble fiber. Most Americans don’t eat the recommended amount of fiber (25g/day for women and 35g/day for men) so I love highlighting any ingredient or recipe that can help people increase their daily fiber intake.
But fiber isn’t the only nutrient you’ll get in a 1/2 cup serving. You’ll also get a good source of vitamin B1, magnesium, phosphorus, and manganese. And, since all forms of oats are made from the same cereal grain, you can enjoy these nutritional benefits no matter which variety is your favorite!
To learn more about where oats come from and the differences between the types of oats, read more HERE.
But like I always say, we eat food (not nutrients) so let’s take a look at this Miso Mushroom Steel Cut Oat Risotto recipe!
Savory Steel Cut Oats
As I mentioned, savory oatmeal was a popular trend last year. I don’t see any signs of that slowing, especially as more people discover how easy it is to get creative when cooking oats. They’re a culinary blank canvas, so whether you enjoy them hot or cold, sweet or savory, they never get boring!
Steel cut oats are coarsely cut, instead of rolled. That’s why they require a longer cooking time than rolled or instant oats. I think this longer cooking time is actually well suited for dinner oat recipes. If you’re like me, mornings can be a struggle so my biggest priority (besides a hot cup of coffee!) is a quick breakfast so I can start my day.
But don’t worry, there’s still a hack to save you time in the kitchen! If you’re cooking savory oatmeal for dinner, Quaker has a quick-cooking, 3-minute version of steel cut oats that reduce the total cooking time. I love the nutty flavor and dense texture of this variety and it’s the perfect fit for steel cut oat risotto.
This savory oatmeal recipe was inspired by some of my favorite flavors: the umami goodness of shitake mushrooms, plus the savory, salty flavor of miso broth!
As I was brainstorming ideas for a recipe to celebrate National Oatmeal Day, I wanted to do something unique and nontraditional. While I have plenty of examples of classic oatmeal flavor combos, this is one I’ve never tried before! Miso Mushroom Steel Cut Oat Risotto can be made in just 30 minutes using flavorful ingredients that can be easily found in most major grocery retailers.
What is miso?
You might hear “miso” and think of the brothy soup served at Japanese restaurants. Miso soup is a common accompaniment for sushi dishes, but miso itself is not a soup – it’s a paste made from fermented soybeans. It’s thick, sort of like peanut butter, and with more than 1,000 varieties, there’s a huge range of flavors.
The most common varieties you’ll see in grocery stores are white or light miso and red or dark miso. Generally, the darker miso varieties have a stronger flavor and are better suited for stews and braising recipes. That’s why I chose white miso paste for this steel cut oat risotto recipe. White miso is not fermented for as long as the darker miso varieties, so the flavor is not nearly as strong. It’s a good way to introduce this umami flavor to your recipes without overpowering your other ingredients.
How do you make steel cut oat risotto?
Traditional risotto doesn’t use oats. It’s usually made with a specific type of rice called arborio rice. It’s a short-grain white rice with a high starch content, which helps give risotto its signature creamy texture. Making risotto this way can take quite the time commitment, so swapping the rice for steel cut oats (especially this quick-cooking, 3-minute Steel Cut Oat variety from Quaker) helps speed up the process.
Check out another version of steel cut oat risotto I made last year: Steel Cut Oat Risotto with Herbs & Autumn Squash.
You’ll start by cooking a diced shallot with sliced mushrooms and garlic in sesame oil. Deglaze the bottom of your pan with some white wine – AKA, scrape up all the flavorful bits stuck to the bottom – then bring all the liquid to a simmer.
Stir in the white miso paste, then add steel cut oats. Adjust the heat to avoid a bubbling mess (the oats will absorb the liquid pretty quickly) and stir continuously. After just a few minutes, you’ll have a thick, creamy, porridge-like texture. Remove your pan from the burner and allow it to cool slightly, and you’ll be ready to serve up your Miso Mushroom Steel Cut Oat Risotto!
What else can be added?
I topped these savory steel cut oats with sesame seeds, fresh sprouts, and sliced green onions. The soft-boiled egg add some protein, plus it reminds me of ramen-style dishes.
If you’d like some other options, here are some other ideas for toppings:
- Kimchi, especially the green onion or cabbage varieties
- Red pepper flakes or gochujang, a Korean-style fermented red pepper sauce
- Seared tofu
- Nori (dried and seasoned seaweed)
And like I mentioned, this recipe is designed to be a dinner oatmeal recipe, but if you’re keen to enjoy leftovers for breakfast, simply top with a freshly cooked over-easy egg!
Here’s the recipe for Miso Mushroom Steel Cut Oat Risotto!
Mushroom Miso Steel Cut Oat Risotto
Ingredients
- 1 1/2 tbsp sesame oil
- 1 large shallot, diced
- 8 oz shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups low sodium vegetable or ramen broth
- 1/4 cup dry white wine
- 1 1/2 tbsp white miso paste
- 1 1/2 cups Quaker Steel-Cut Oats
- 4 large eggs, soft boiled
- 4 cups water, to boil eggs
- 2 large green onions, sliced
- 1/2 tbsp sesame seeds
- 1/4 cup sprouts
Instructions
- Heat sesame oil in a heavy-bottomed pan or Dutch oven. Once oil is heated and glistening, add the diced shallots. Cook until translucent and fragrant, about 5 minutes, or until the edges begin to brown and caramelize.
- Add the sliced shitake mushrooms and cook about 5 minutes more. Stir in the minced garlic, cook 1-2 minutes longer.
- Deglaze the bottom of the pan with the white wine, then stir in the low sodium vegetable or ramen broth and white miso paste. Bring to a simmer, then stir in the Quaker Steel Cut Oats. Stir continuously.
- Cook about five minutes, or until a thick, creamy texture forms. Remove from heat and allow to cook slightly. To serve, divide the steel cut oat risotto into four portions, topping each bowl with one softboiled egg, sliced green onions, sesame seeds, and fresh sprouts. Serve immediately.
Soft Boiled Eggs
- Bring four cups of water to a boil, then gently lower the eggs into the water. Lower they softly to avoid breaking the shells.
- Set a timer for 6 1/2 minutes. When the timer goes off, transfer the cooked eggs to a bowl of ice water to chill. Let them rest about 3-4 minutes, then carefully crack and peel the shells away.
- To serve with this recipe, slice each softboiled egg in half lengthwise and place in a bowl with the Miso-Mushroom Steel Cut Oat Risotto.
Nutrition
I think these savory steel cut oats are the perfect way to celebrate National Oatmeal Day. A simple cooking method, a traditional ingredient base, with unique and trendy flavors to tie it all together.
If you’re celebrating National Oatmeal Day, you can see more delicious recipe inspiration for breakfast, lunch, and dinner over at Quaker’s Recipe Page!
For another savory plant-based entree, check out my recipe for a Vegetarian Stir Fry with Crispy Orange Tofu!
