Mushroom Risotto, er, Ris-oat-o {recipe} – The Oatmeal Project, Day 18

Mushroom Risotto, Steel Cut Oats[The Oatmeal Project, Day 18: Mushroom Ris-Oat-O]

After insisting that a mix of soy sauce and sesame oil for a savory version of oatmeal is totally normal because it’s just like the totally normal rice version, we’re now convinced that any rice-based dish will be fine an oat-based incarbnation, starting with risotto.

The idea for “ris-oat-o” hit us after Abbie shared her favorite savory oatmeal that includes mushrooms and Parmesan cheese. The recipe reads like the beginnings of a risotto, so we went for it.

The dish is good, and it’s now going to be a regular part of the rotation in the TasteSpotting Kitchen. We loved the mushrooms, but just as there are many version of risotto, we’ll be trying out different ris-OAT-os. Milanese. Butternut squash. Lobster?

But we’re getting ahead of ourselves. Surprisingly, we do have leftovers, so we’re going to re-heat and eat as a midnight snack a little later.

By the, we left out a standard risotto ingredient, cheese, not for any real reason other than “oops, we forgot.” However, the consistency of cooked oats probably doesn’t need it, and for flavor? The mushrooms do very well on their own.

Thanks for the inspiration, Abbie!

Mushroom Ris-oat-o

serves 4 (large portions) – 6

Ingredients

¼ cup olive oil (2 tablespoons for onions/garlic, 2 tablespoons for mushrooms)
1 medium onion, finely diced
3-4 cloves garlic, finely minced
1 bay leaf
2-3 sprigs fresh thyme
2 cups steel cut oats
6-7 cups chicken stock
½ teaspoon salt
2 cups favorite fresh mushrooms, wiped clean and slices (we used shiitakes and baby bellas)
salt and pepper to taste

Directions

Heat 2 tablespoons olive oil in large saucepan over medium heat. Add onions and saute until translucent, about 5 minutes. Add minced garlic and cook until garlic is cooked, about 3 minutes.

Add bay leaf, fresh thyme, oats, and 6 cups chicken stock and ½ teaspoon salt to saucepan. Bring to boil, then turn down heat to low. Simmer, stirring often, until oats are cooked through, about 25 minutes. Do not leave the kitchen. (We did that once. We don’t need to tell you what kind of blackened burnt oats happened.). If the oats start to get too thick, stir in more chicken stock, about ¼ cup at a time.

While the oats are simmering, heat 2 tablespoons olive oil in medium saute pan. Add fresh mushrooms and saute until mushrooms are browned, about 5 minutes. Season with salt and pepper to taste, set aside.

When oats are cooked, remove bay leaf and thyme sprigs, and stir in browned mushrooms. Taste and adjust seasoning with salt and pepper.

Serve hot, garnish with fresh thyme.

by Sarah J. Gim on February 18, 2011 · 5 comments

{ 5 comments }

Alicia February 21, 2011 at 9:50 am

What a wonderful and healthy idea! I love risotto but hate that it’s mostly empty carbs. Can’t wait to try this version!

Zo @ Two Spoons February 21, 2011 at 12:36 pm

Oh yuum, actually oats would be delicious in a risotto, a great texture. Could one use old fashioned rolled oats do you think?
Gaahh those perfectly browned mushrooms are making me NEED mushrooms.

catty February 21, 2011 at 1:24 pm

I can vouch that this is delicious! I wouldn’t even have known it is healthy for me if you didn’t tell me.

Kayla @ Fitter than choc February 21, 2011 at 6:20 pm

Yes to savory oats! I love savory oats because they are so versatile! You can add practically anything to it and it’d still taste awesome. I have added mushrooms to my oatmeal and totally loved it. I have yet to try it with steel cut oats though. Will certainly be trying this soon:)

Roo-ba-roo March 23, 2012 at 5:34 am

Splendid recipe! I googled mushroom + oats …
Best part is, it’s so simple, I’d be able to cook it even though I do not get common European herbs here …

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