This savory steel cut oat risotto is OUT OF THIS WORLD! Sauteed mushrooms, onions, garlic & thyme, deglazed with a crisp California Pinot Grigio, slow cooked with a rich vegetable broth, then finished with a creamy cashew and vegan Parmesan sauce... I repeat... OUT OF THIS WORLD!
It tastes incredible, and is so good for you, steel cut oats are naturally gluten free, low glycemic and full of gut healthy soluble fiber.
difficulty level: easy
prep time: 10 minutes
cook time: 55 minutes
a large braiser or 12" non stick pan, along with a large saucepan for keeping the broth simmering.
what you need:
- 2 cups steel cut oats, I used Bob's Red Mill Organic Steel Cut Oats. read the label carefully, as Bob's red mills also offers fast cooking steel cut oats, and for this recipe you do NOT want that. You can easily find this in most grocery stores these days, and of course on Amazon :)
- 1/2 cup dry white wine, I used a California Pinot Grigio (Sutter Home). Note: use a good wine! do NOT use "cooking wine", when we cook with wine, we concentrate the flavor... you want a good wine (nothing crazy expensive) you would enjoy drinking. If the wine is so bad you wouldn't drink it... when you cook with it, it becomes even worse!!
- One large vidalia/sweet onion (or regular yellow onion) finely chopped, roughly 1.5 cups
- 1/2 tbsp oil. I used avocado oil.
- 8 oz organic crimini/baby bella mushrooms sliced
- 8 oz organic oyster mushrooms, torn by hand into slices. You can use any mushroom here, you can use more crimini mushrooms, i Love using oyster mushroom for their beautiful earthy flavor, and because these days i can find organic oyster mushrooms at whole foods for $6.99 per pound.. so 8 oz only cost $3.5 :) a well worth it investment.
- 2 large garlic cloves finely minced, mixed in a ramekin with 1/2 tbsp oil & 1/8 tsp salt. I grated the garlic finely on a micropane, you can also use a fine cheese grater
- 8 cups vegetable broth. I used Imagine brand No-chicken broth, i highly suggest using this broth for this recipe, you can find it in most grocery stores and on Amazon.
- cooking oil spray
these are the oats i used:
for creamy "cheese" sauce:
- 3 tbsp quick soaked raw cashews. pour 1 cup boiling water over 3 tbsp of raw cashews, let soak 55 minutes, then drain well before using.
- 3 tbsp vegan parmesan vegan Parmesan recipe
- 1 tbsp miso paste, you can find this on Amazon or at a health food store
- 1 tbsp dry inactive nutritional yeast
- 1/8 tsp garlic powder
- 1/2 cup broth
what to do:
- place broth in a large saucepan, bring to a boil, then reduce heat to a simmer, and keep covered so it does not evaporate. the key is to add this hot broth one ladle at time, creating a beautiful al dente steel cut oat risotto
- place all "cheese" sauce ingredients in a high powered blender, whirl away until very very smooth, set aside
- meanwhile preheat a large braiser or 12" non stick pan on medium high, add 1/2 tbsp oil and onions, mix well and saute 6 minutes.
- push onions to the sides of the pan, spray pan, increase heat to high and add mushrooms, spray mushrooms, mix well and saute 8 minutes
- reduce heat to medium, push mushroom and onions to side of pan, add the garlic salt thyme and oil mixture in the middle of the pan, saute for 45 seconds, then add 1 tbsp of broth to the garlic (prevents burning) and mix mushrooms onions and garlic herb mixture well.
- add 2 cups steel cut oats, saute on medium high mixing well with everything, for 2 minutes.
- add white wine, cook 1 minutes stirring
- add 3 ladles of broth, mix slowly stirring, until mos of mixture broth is absorbed
- from here on add 1 ladle at a time, stirring slowly letting it absorb, then add the next. add a ladel roughly every 1.5 -2 minutes
- keep going, cooking 25 minutes total; you do not have to stir constantly, you can definitely get some other stuff done around the kitchen
- at the 25 minute mark add the cheese sauce, mix well and cook 5 more minutes stirring well
this amazing creamy cheese beautiful risotto is... READY!!! You can sprinkle a bit of extra vegan parm on top when serving, this is a kick ass side dish fit enough for a fancy dinner... or... i have it as a savory breakfast... OMG!!! I guess you can tell i like this recipe huh? ;)