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Savory Oat Risotto with Mixed Mushrooms and Sun-Dried Tomatoes
Quick & Easy Savory Oat Risotto: A nutritious dinner rich in fiber with mushrooms, sun-dried tomatoes, and herbs. Perfect for a cozy, healthy meal.
Transform your quick dinner routine with this innovative Savory Oat Risotto, a wholesome twist on the classic Italian dish using nutrient-packed steel-cut oats. This recipe embraces the natural creaminess of oats while offering a robust flavor profile with a medley of mixed mushrooms and sun-dried tomatoes. Packed with fiber and plant-based nutrients, this dish supports heart health and keeps you satiated with its complex carbohydrates and earthy flavors.
The choice of steel-cut oats as the base offers a unique texture and nutritional benefits, providing a high-fiber alternative to traditional Arborio rice. Combined with umami-rich mushrooms and tangy sun-dried tomatoes, this risotto is a quick and easy dinner solution that brings together health and taste effortlessly. Perfect for busy weeknights, this recipe will surprise and delight with its unexpected yet harmonious combination of ingredients.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4
Calories
380 kcal
per serving
Cuisine
Italian
Quick & Easy Savory Oat Risotto: A nutritious dinner rich in fiber with mushrooms, sun-dried tomatoes, and herbs. Perfect for a cozy, healthy meal.
Ingredients
- • steel-cut oats: 1 cup
- • vegetable broth: 4 cups
- • mixed mushrooms (such as shiitake, cremini, and oyster), sliced: 2 cups
- • sun-dried tomatoes, chopped: 1/2 cup
- • garlic, minced: 2 cloves
- • shallot, finely chopped: 1
- • olive oil: 2 tablespoons
- • fresh thyme, chopped: 1 tablespoon
- • nutritional yeast: 1/4 cup
- • lemon zest: 1 teaspoon
- • salt and pepper: to taste
- • fresh parsley, chopped: for garnish
Instructions
- 1 In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Keep it warm on a low simmer throughout the cooking process.
- 2 In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the mushrooms and cook until they are golden and tender, about 5 minutes. Remove from the skillet and set aside.
- 3 In the same skillet, add the remaining olive oil along with the shallot and garlic. Sauté until fragrant and translucent, about 2 minutes.
- 4 Stir in the steel-cut oats, cooking for 1-2 minutes to lightly toast them. Begin adding the warm broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
- 5 Once the oats are creamy and tender (after about 20 minutes), stir in the cooked mushrooms, sun-dried tomatoes, thyme, and nutritional yeast. Season with salt and pepper to taste.
- 6 Finish with lemon zest for a bright touch and serve garnished with fresh parsley.
Serving Suggestions
- • Serve this risotto with a simple green salad dressed with lemon vinaigrette to enhance the flavors of the dish. For a complete meal, pair it with a crisp white wine like Sauvignon Blanc or a light herbal tea for a calming dinner. Consider adding a side of steamed asparagus or roasted Brussels sprouts to incorporate more vegetables, creating a beautifully balanced plate that satisfies both in taste and nutrition.
Storage Tips
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable broth or water to restore its creamy consistency. Avoid freezing, as the texture of the oats may change upon thawing.
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