Side Dish

Mushroom Parmesean Steel Cut Oat Risotto is for Side Dish.

Mushroom Parmesean Steel Cut Oat Risotto takes 20 minutes to prepare.

Mushroom Parmesean Steel Cut Oat Risotto takes 60 minutes to cook.

Mushroom Parmesean Steel Cut Oat Risotto makes 6 servings.

The ingredients for Mushroom Parmesean Steel Cut Oat Risotto are:

1c Steel Cut Oats
5 1/2c Chicken or Vegetable Stock
1 leek cut in half lengthwise then sliced thin (shite and light green part only)
12oz mushrooms of choice
4 cloves garlic, minced
1/4 c white wine or chicken stock
1/2 tsp salt
1 tsp fresh thyme
1 tsp dried sage ground
1/4 cup parmesean cheese

Here is how you make Mushroom Parmesean Steel Cut Oat Risotto:

heat stock in saucepanin skillet, melt butter and cook leeks and salt 7-8 minsadd garlic and spices, cook a few mins moreadd mushrooms, cook till brownedadd wine/stock and oats, cook a min more stirring constantlyadd 2 ladles stock, stir till absorbed by oats, add additional stock one ladle at a time, adding more as previous is absorbed by oats. Cook till tender, if not tender and all stock is used, add water.When tender, add cheese and stif vigorously until incorporated.garnish with more parmesean and parsley (optional-not included in calorie count)Serving Size: makes 6 3/4 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DMBKRISTIN.

The nutritional information for Mushroom Parmesean Steel Cut Oat Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 191.1

• Total Fat: 6.5 g
• Cholesterol: 13.7 mg
• Sodium: 627.4 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 3.9 g
• Protein: 8.8 g

Mushroom Parmesean Steel Cut Oat Risotto is Italian cuisine.