Recipe by Ali Lopez
Using steel cut oats for risotto instead of Arborio rice is a nice twist. It adds a nutty flavor and boosts nutrition, providing fiber, protein and iron. Serves 4.
3 cups vegetable broth
3 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1 leek (white and light green part only) sliced
1 cup steel-cut oats
2 tablespoons unsalted butter
1 pkg. mixed wild mushrooms
2 pears, diced
2-3 handfuls baby spinach
1/2 cup grated Parmesan
2 tablespoons chopped fresh basil
kosher salt and fresh ground black pepper, to taste
- Combine the broth and 2 cups water in a saucepan and bring to a low simmer.
- Heat oil in a medium saucepan over medium heat. Add the leeks, garlic, about 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until softened, about 10 minutes. Reduce heat to low and add the oats, stirring until well coated.
- Ladle in the hot liquid 1 cup at a time, adding more after half of the liquid has evaporated. Stir frequently until the oats are tender, 35 to 40 minutes.
- In a separate skillet sauté the mushrooms in butter over low heat until lightly browned, then add the pears and cook just enough to soften a bit. Add the spinach and allow to wilt. Add to the risotto along with the cheese and fresh basil. Season with salt and pepper.