Steel-Cut Oat Risotto
Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.
Steel-Cut Oat Risotto
4
10 minutes
40 minutes
Oats
Consider this an easier, nuttier version of rice-based risotto. The oats maintain a slight chewiness even when fully cooked. We used store-bought beef broth; if you use homemade, season the risotto generously with salt.
Ingredients
- 1 1/2 cups steel-cut oats
- 3/4 cup white wine
- 900-mL carton beef broth
- 1 cup water
- 2 tbsp butter
Directions
HEAT a medium saucepan over medium
Add oats and cook, stirring often, until lightly toasted, 2 min
Add wine and stir until liquid is gone, 2 min
Add broth and water. Boil, then reduce heat to medium- low
Simmer, partially covered, until most of the liquid has been absorbed, 20 min
Remove lid and continue cooking, stirring constantly, until liquid is completely absorbed and oats are tender, 5 to 7 min
Stir in butter. Serve immediately