FREE SHIPPING ON BUNDLES OF 6 OR MORE

Search

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Steel Cut Oat Risotto

INGREDIENTS

  • 1 cup Run of the Mill Steel Cut Oats
  • 4 cups vegetable stock
  • 2 tablespoons unsalted butter 
  • 1 leek (white and light green part only), halved lengthwise then cut crosswise into thin slices
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 12 ounces assorted mushrooms, chopped
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon ground dried sage
  • 1/4 teaspoon ground black pepper
  • 1/4 cup dry white wine
  • 1/2 cup grated vegan Parmesan cheese, plus additional for garnish
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley, for garnish

PREPARATION

  1. Heat stock in a saucepan (medium heat), and reduce to low and leave to simmer.
  2. Add butter to skillet on medium-high heat.
  3. Cook leeks and add salt in buttered skillet for 2 minutes. 
  4. Add garlic, mushrooms and herbs, and cook for 7-8 minutes or until browned.
  5. Add wine, and cook for 1 minute, stirring constantly.
  6. Reduce heat to medium/medium-low, and add 2 ladles of hot stock. Stir continuously until absorbed.
  7. Add ladles of stock one by one, stirring constantly until absorbed. 
  8. Repeat until all stock is used up, cooking for a total of 18-22 minutes or until oats are tender.
  9. Stir in cheese and lemon juice vigorously to finish.
  10. Garnish with parsley and more cheese, and enjoy!

Search