Steel-Cut Oat Risotto with Butternut Squash and Mushrooms

Look for steel-cut oats, often labeled "steel-cut Irish oatmeal," on the cereal aisle in your supermarket. If the risotto becomes too thick after cooking, simply stir in hot water, one tablespoon at a time, until it reaches the desired consistency.

Yield: 6 servings

Ingredients

• Squash:
• 2  cups  diced peeled butternut squash (about 1/2 small squash)
• 1  tablespoon  olive oil
• 1/2  teaspoon  chopped fresh sage
• 1/4  teaspoon  salt
• Dash of freshly ground black pepper
• 
  Risotto:
• 1 1/2  cups  water
• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• Cooking spray
• 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)
• 1/2  teaspoon  salt
• Coarsely ground black pepper (optional)

Preparation

Preheat oven to 400°.

To prepare squash, combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat. Bake at 400° for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.

To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.

Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray. 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, 2 teaspoons sage, and 1/4 teaspoon pepper.

Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.

Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.

Nutritional Information

Calories:

356 (29% from fat)

Fat:

11.3g (sat 3.9g,mono 4.4g,poly 1.7g)

Protein:

16.7g

Carbohydrate:

51.4g

Fiber:

8g

Cholesterol:

15mg

Iron:

3.9mg

Sodium:

738mg

Calcium:

242mg