This spinach, mushroom and steel cut oats risotto recipe, proves oatmeal is not just for breakfast!
3-4 c. chicken or vegetable stock, no salt added
¼-½ c. red wine
¼-⅓ c. shallot, diced
2-4 garlic cloves, minced
3-4 cups halved and sliced baby bella mushrooms
1 cup steel cut oats (uncooked)
1-2 c. spinach, washed and rinsed
Dried oregano, rosemary, onion and garlic powder to taste(optional)
Salt and pepper to taste
Heat chicken or vegetable stock in a pot over low-medium heat until warm, but not boiling.
While the stock is warming, spray a large skillet or saute pan with olive oil cooking spray or heat 1-2 tsp oil over medium heat, until glistening. Add the shallots and cook until translucent, stirring occasionally.
Add the garlic, spinach and mushrooms to the pan and cook until fragrant.
Stir the oats into the vegetable mixture, and ladle ½ cup of the stock into the pan.
Stir frequently over medium heat until all of the moisture is absorbed. Repeat, adding ½ cup of the stock at a time, until all of the stock is used, and the oats are a creamy consistency (approximately 20-35 minutes).
Taste and adjust seasonings to your liking. Garnish with parsley, if desired.
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