Butternut Squash and Mushroom Ris-OAT-to
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.
Ingredients
- 2 tbsp neutral cooking oil (eg olive, canola)
- 4 cloves garlic, minced
- 8 oz. mushrooms, brushed clean and sliced
- 4 cups liquid (water, milk, or vegetable broth)
- 2 cups rolled oats (do not use quick oats)
- 1 medium butternut squash (see note)
- 1 bunch kale, destemmed and finely chopped
- Salt & pepper, to taste
Instructions
- 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!
