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Steel-Cut Oat Risotto with Butternut Squash and Mushrooms



  • 2 cups diced peeled butternut squash (about 1/2 small squash) 
  • 1 tablespoon extra virgin olive oil 
  • 1/2 teaspoon chopped fresh sage 
  • 1/4 teaspoon salt 
  • Dash of freshly ground black pepper  


  • 1 1/2 cups water
  • 2 (14-ounce) cans reduced-sodium chicken broth 
  • Extra virgin olive oil 
  • 3/4 cup diced onion 
  • 2 garlic cloves, minced 
  • 2 cups steel-cut oats 
  • 1 cup dry white wine 
  • 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese, divided 
  • 2 teaspoons chopped fresh sage 
  • 1/4 teaspoon freshly ground black pepper 
  • 1 1/2 teaspoons butter 
  • 4 cups sliced cremini mushrooms (about 1 pound) 


  1. Preheat oven to 400°.  To prepare squash, combine squash, olive oil, sage, salt, and pepper in a loaf pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes or so. Set aside. 
  2. To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
  3. Heat a medium sauté pan over medium-high heat. Coat pan with olive oil. Add onion and garlic; sauté 3 minutes or until golden. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes). Remove risotto from heat; stir in 1/2 cup cheese, sage, and pepper.
  4. Melt butter in a large non-stick skillet over medium-high heat. Add mushrooms; sauté 3 minutes or until tender and beginning to brown. Stir in the squash; cook 1 minute or until thoroughly heated.
  5. Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom/squash mixture, and 2 teaspoons cheese.  

Adapted from http://www.myrecipes.com/recipe/steel-cut-oat-risotto-with-butternut-squash-mushrooms