Steel-cut oat risotto

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This was one of those things I didn’t see coming. In my most recent edition of Yoga Journal, there was a recipe for oat risotto using steel-cut oats (you can find them just about anywhere if you don’t know what they are - it’s basically the whole oat grain cut in half. They take a bit longer to cook, but they’re gloriously chewy and nutty and lovely.) The following is my adaptation of that recipe, which includes a lot more veggies and some extra nuts for protein. My favorite thing about it is it has a bit more bite to it than traditional risotto, and the oats give it an extra-special nutritional “I feel good” punch. Must make again.

To make it: 
  • 2 cloves garlic, minced
  • 1/2 cup minced shallots
  • 2 tbsp butter
  • 1 3/4 cups steel-cut oats (also called Irish or Scottish oats - do NOT use rolled oats)
  • 2 tbsp pine nuts
  • 1/4 cup walnuts
  • 1 lb leafy baby greens (arugula, spinach or spring mix will work well)
  • 1 cup frozen peas
  • 5 cups veggie stock
  • 1/4 cup Chardonnay
  • about 2 cups dried mushrooms (shitake, oyster and porcini work well)
  • 1/2 cup grated parmesan or romano
  • 1/2 tsp herbs de provence
  • 1 tsp smoked sweet paprika
  • salt and pepper to taste

Add mushrooms to veggie stock. Cover and boil for about 10 minutes until reconstituted. Remove mushrooms, chop roughly, and set aside.

In a large skillet, toast nuts and oats (don’t use any fat in the pan) until they’re just lightly toasted and set aside. In a large skillet (preferably a high-wall one), melt butter and add shallots, garlic and spices/herbs. Sauté on medium heat for about three minutes. Add oats and nuts. Stir until oats are coated with butter. Add wine and cook, stirring frequently, until liquid is evaporated. Start adding stock (it should have reduced a bit, because a lot of the liquid goes into the mushrooms) about a ladleful at a time, stirring to incorporate and adding more when the liquid has evaporated. When you have about 1/2 cup of stock left, add mushrooms, peas and greens (the greens will take a while to wilt - just keep folding them in until they’re all wilted). Add cheese with the last ladleful of stock.