Vitamin-rich al dente dish has risotto feeling its oats
Add mushrooms and cheese for a satisfying, heart-healthy creation
This recipe applies the technique of making risotto to oats, yielding a creamy, al dente dish that benefits not only from the grain’s earthy taste, but also from its whole grain nutrition.
Like all whole grains, oats are rich in vitamins, minerals, antioxidants and fibre, but oats contain a particular type of fibre called beta-glucan that research suggests may be especially good for heart health.
That soluble fibre also makes oats good candidates for risotto, because it lends a thick, creamy texture.
I’ve found the deep flavour of the grain pairs best with ingredients you might describe as earthy, hearty or nutty. Winter vegetables such as beets, carrots and squash work well, as do hearty herbs and aged cheeses.
Here, mushrooms, shallot, garlic, thyme, parsley and cheese amplify each other and the oats for a profoundly tasty, intriguing and satisfying dish.
Serve it as a starter or side for roasted poultry or meat, or swap in vegetable broth and serve it with a salad in a larger portion as a vegetarian main course.
Mushroom Oat Risotto
Serves: 4 (makes 5 cups/1.25 L)
5 cups (1.25 L) no-salt-added or low-sodium chicken broth
2 tbsp. (30 mL) olive oil
1 large shallot, chopped (1/2 cup/125 mL)
8 oz./226 g sliced mixed mushrooms
2 cloves garlic, thinly sliced 1 tbsp. (15 mL) fresh thyme leaves
1/2 tsp (2.5 mL) kosher salt, or more as needed
1/4 tsp (1 mL) freshly ground black pepper
1 cup (250 mL) dried, steel-cut oats (not quick-cooking)
1/4 cup (60 mL) dry white wine
1/4 cup plus 2 tbsp. (90 mL) shredded Gruyere cheese
1 tbsp. (15 mL) chopped fresh parsley leaves, for garnish
Heat the broth in a saucepan over medium heat.
Once it starts to bubble at the edges, reduce the heat to low, cover and keep warm.
Heat the oil in a large, high-sided skillet over medium heat. Stir in the shallot and cook for 1-2 minutes, until softened.
Add the mushrooms, garlic, thyme,
salt and pepper, and cook for about 6 minutes, stirring occasionally, until the mushrooms have released their water and begin to brown.
Add the oats and cook for about a minute, stirring, until they are lightly toasted, then stir in the wine.
Add two ladles of the hot broth and cook, stirring frequently, until it’s absorbed. Then add one ladle of
broth at a time, cooking until nearly absorbed each time, stirring frequently, until the oats are al dente. This will take about 25 minutes total. (You don’t need to stir constantly.)
Stir in 1/4 cup (60 mL) of the cheese until it’s melted. Serve hot, garnished with the remaining 2 tablespoons (30 mL) of cheese and a sprinkle of parsley.