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Steel-Cut Oat Risotto With Butternut Squash and Mushrooms

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“From Cooking Light September 2006”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. 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.
  3. Bake for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.
  4. Set aside; keep warm.
  5. RISOTTO: Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
  6. Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray.
  7. Add onion and garlic; sauté 3 minutes or until golden.
  8. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.
  9. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
  10. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
  11. 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).
  12. Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
  13. Melt butter in a large nonstick skillet over medium-high heat.
  14. Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.
  15. Stir in squash; cook 1 minute or until thoroughly heated.
  16. 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.

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