Skip to main content

Recipes Nugget Markets Signature Recipes

Mushroom Risotto with Steel-Cut Oats

Prep time
15 minutes PT15M
Cook time
35–40 minutes PT40M
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Mushroom Risotto with Steel-Cut Oats Nugget Markets signature recipes

Make steel-cut oats the star of a savory entrée with this sumptuous mushroom risotto.

Ingredients

  • 4 tablespoons unsalted butter, divided
  • ½ yellow onion, minced
  • 6 ounces button mushrooms, divided
  • 1 cup steel-cut oats
  • 6 ounces white wine
  • 4 cups chicken stock
  • 4 ounces shredded Parmesan cheese, plus more for garnish
  • Kosher salt, to taste
  • Cracked black pepper, to taste
  • ¼ bunch Italian parsley, chopped, plus more for garnish

Preparation

In a straight-sided sauté pan, melt 1 tablespoon butter. Add onions and sauté until translucent, about 3–5 minutes. Dice ⅔ of the mushrooms and slice the remaining ⅓. Add diced mushrooms to the onions and cook over medium heat until all of the mushroom liquid has evaporated.

Add oats and gently toast for 1–2 minutes. Add white wine and cook, stirring constantly, until the wine is completely absorbed. Add 1 cup of chicken stock and cook until it is completely absorbed, then continue this process with remaining stock until the oats are cooked and have a creamy consistency.

Add Parmesan cheese, remaining butter, and salt and pepper to taste. Stir until the cheese is completely melted, then finish with chopped parsley.

In a separate pan, sauté sliced mushrooms until golden brown.

Spoon finished risotto onto a plate and serve hot, topped with sautéed mushrooms and additional Parmesan cheese and parsley.