Steel Cut Oat Risotto with Herbs and Autumn Squash

Trade a long cooking time of traditional risotto for the whole grain simplicity of steel cut oats! Enjoy the bounties of autumn squash and the creamy texture of this oat-based risotto recipe.

Course Dinner

Cuisine American, Italian

Keyword Risotto, Steel Cut Oats

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 463kcal

Ingredients

2 tbsp olive oil
1 medium acorn squash
1 1/2 cups butternut squash peeled and cubed into 1/4” cubes
1/2 medium yellow onion diced
2 cloves garlic minced
1 1/2 cups steel cut oats
2 1/2 cups low sodium vegetable broth
1/2 cup dry white wine
2 tbsp fresh sage chopped
1 tbsp fresh thyme chopped
1/2 tsp ground allspice
Kosher salt and pepper to taste
1/2 cup grated parmesan cheese plus more for garnish

Instructions

Heat oven to 400 degrees F. Slice the acorn squash in half and remove the seeds. Place on a prepared baking sheet, face down, and roast for 20 minutes. Remove from oven and allow to cool slightly while preparing other ingredients. Scoop the contents of the squash from the peel and roughly mash with a fork or potato masher. Set aside.
Heat the olive oil over medium-high heat in a large Dutch oven or heavy bottomed skillet. Once the oil is shimmering, add the diced butternut squash and onion. Cook, stirring occasionally, for 7-8 minutes or until the onion is translucent. Add the minced garlic and cook 1 minute more.
Add the white wine and deglaze the bottom of the pan, then add the vegetable stock and oats. Season with salt and pepper, then bring the mixture to a simmer over high heat. Once the mixture is simmering, reduce heat to medium-low and continue to cook, stirring occasionally, until the texture becomes thick and creamy (approx. 10 minutes). Adjust heat accordingly to avoid burning.
Remove from heat and stir in the mashed acorn squash, sage, thyme, allspice, and grated parmesan. Allow to cool slightly before serving. Garnish with additional herbs and parmesan if desired.

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