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Steel Cut Oat Risotto


  • 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


  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!