Irish Oat Risotto with Butternut Squash and Crimini
Golden butternut squash melts into creamy steel-cut oats, creating an unexpectedly luxurious risotto that's both rustic and refined. Fresh sage leaves and earthy crimini mushrooms add depth to this comforting fusion that bridges Irish heartiness with Italian technique.
- Time: 40 min
- Servings: 6
Source: bonicellicookingclub.com
Ingredients
- peeled and diced
- tablespoon extra-virgin olive oil
- tablespoon chopped sage leaves
- teaspoon Kosher salt
- teaspoon freshly ground black pepper
- chicken stock
- medium yellow onion -- diced
- garlic -- minced
- steel-cut oats
- dry white wine
- grated Parmesan cheese
- Kosher salt and freshly ground black pepper -- to taste
- tablespoon butter
- pound crimini mushrooms -- sliced
- grated Parmesan cheese for topping
- freshly ground black pepper
- pine nuts or toasted squash seeds