Healthy Oatmeal Risotto with Roasted Butternut Squash
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 18 G., saturated fats 4 G., proteins 9 G., carbohydrates 40 G., fiber 7 G., cholesterol 10 mg, sodium 600 mg, sugar 0 G.
Calories 370, total fat 18 G., saturated fats 4 G., proteins 9 G., carbohydrates 40 G., fiber 7 G., cholesterol 10 mg, sodium 600 mg, sugar 0 G.
Instead of traditional rice, this risotto is made with healthier steel-cut oats. They contain much less starch, but thanks to the Pecorino Romano sheep's cheese, the risotto will be creamy, just like a classic! The steel-cut oats are first sautéed with onions and garlic, then simmered in white wine for a few minutes. Only then is the broth (chicken or vegetable) flavored with fresh sage added and simmered until tender. Serve the oatmeal risotto with a topping of roasted butternut squash. Sprinkle the cheese with additional grated fresh parsley and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. chopped oats
- 5 cups peeled butternut squash, cut into medium cubes (about 1 lb.)
- 1/4 cup extra-virgin olive oil
- 4 cups lightly salted vegetable or chicken broth
- 1 small bunch of sage
- 2 medium shallots, finely diced (about 1 cup)
- 3 cloves garlic, crushed
- 0.5 cups white wine
- 45 g Pecorino Romano cheese, finely grated (about 1 cup)
- 3 tbsp chopped fresh parsley
- Additional equipmentkitchen string
We recommend
Recipes with similar ingredients: butternut squash, oatmeal, Pecorino Romano cheese, parsley, sage, bouquet garni, white wine, garlic
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Toss butternut squash with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Place on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the pan halfway through. - Meanwhile, combine the broth with 2 cups of water in a saucepan and heat until the liquid almost boils. Tie the sage with kitchen string and add it to the broth. Set the saucepan aside.
- In a low-sided saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and softened, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute. Add 3 cups of the warm broth and simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes.
- Add another 2 cups of broth and simmer, stirring constantly, until the oats are tender but still slightly firm, 10-12 minutes. At this point, there will be enough liquid in the pan to resemble a thin sauce. It will thicken once you add the cheese.
- Remove the pan from the heat and stir in half the cheese and half the parsley. Adjust the consistency of the risotto by adding more broth if needed. Divide the hot risotto among four warm plates and top with some roasted pumpkin. Sprinkle with the remaining cheese and parsley and serve.
Categories:
Similar recipes
