Savory Mushroom and Herb Steel Cut Oat Risotto

Recipe

5.5c vegetable stock (we used chicken)

2 tbsp butter

1 leek, halfed and sliced thin

1/2 tsp kosher salt (we used pink Himilayan)

12 oz mushrooms (8oz white and 4 oz of interesting kinds)

2 garlic cloves, minced

1tsp fresh thyme leaves (we used ground)

1 tsp ground dried sage

1/4 c dry white wine (we used more broth)

1c steel cut oats

1/4c grated Parmesan cheese

In a medium saucepan with a lid, heat stock over medium heat and then reduce to low and keep covered.

Melt butter in a large skillet over medium high heat.  Add leek and salt, cook 2 minutes stirring often.  Add mushrooms, garlic, thyme, and sage, cook 7-8 minutes, stirring frequently.  Add 1/4c broth and cook 1 minute.

Reduce heat to medium, add oatmeal, cook 1 minute stirring constantly.  Add 2 ladles of hot stock, cook until most of the liquid is absorbed by oats.  Continue adding a scoop of broth, and stirring often until it is absorbed.  It should take about 25 minutes and you can taste the oats to make sure they are tender.

When finished, stir in the cheese and serve.

Our Review

Although the youngest hates mushrooms, he did manage to eat this and actually ate more because he was hungry.  It was fairly good.

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