Traditional risotto is time consuming and arborio may not be a pantry staple, but you likely have oats. Risotto with oats? YES! Like arborio rice, oats get nice and creamy when cooked but also cook much faster. This recipe is very flexible - replace kale with spinach or collards. Try sweet potato in place of the squash.
In a saucepan heat the oil over medium heat. Add onion and sauté for 2-3 minutes or until onion becomes translucent.
Add mushrooms and garlic and cook for 3-4 additional minutes.
Add the squash and continue sautéeing for 1-2minutes.
Add the oats and half of the liquid. Let the liquid come to a boil, then lower to a simmer for 2-3 minutes uncovered.
Add the kale, then more liquid as needed. Stir occasionally.
Season with salt and pepper to your taste. Serve and enjoy!
Servings 0
To make the squash easier to cut, microwave it (poke it with a knife a few times) instead of roasting, or just soften it enough to cut. To roast the squash: preheat oven to 400. Cut squash in half and scrape out the seeds using a spoon. Drizzle with oil and salt and pepper (optional) and lay flatside down in a lined baking sheet. Roast for 20-30 minutes or until the squash is tender and easy to mash. Once cool, scrape squash away from skin with spoon. Add water slowly and mash with a fork or add to a blender to create a smooth sauce.