Steel-Cut Oat “Risotto” with Butternut Squash and Kale

This post is sponsored by The Quake Oats Business.

Risotto with oats? I ‘d be hesitant if I were you, however let me inform you I’m happily amazed by just how much I enjoy this twist on risotto. Standard risotto is time consuming, abundant and scrumptious, however does not have much to provide in the nutrition department.

I have actually discovered how to make a baked variation with wild rice and great deals of veggies, however it still takes a little excessive time to certify as a simple weeknight meal.


Get in steel-cut oat risotto! Likewise called, another method to utilize those steel-cut oats in your kitchen, for something besides steel-cut oatmeal. Like arborio rice, steel-cut oats get good and velvety when prepared.

Unlike brown arborio rice, steel-cut oats need about 25 minutes on the range, with very little hassle. Steel-cut oats are 100% entire grain and are a great source of fiber, so this risotto will stick to you.

How to make butternut kale steel cut oat risotto

This dish is my 2nd, and last, dish in collaboration with Quake’s More Taste, Less Waste project, which was released in collaboration with the James Beard Structure. The concept is to integrate fall produce that typically suffers away unused with oats, which are most likely in your kitchen currently, to assist you reassess methods to consume more nutritiously every day and help in reducing food waste.

This versatile risotto dish is the best service for your additional fall produce. I utilized a mix of kale and butternut squash here, however you might quickly change the kale with chard, spinach or collard greens. Attempt sweet potato or carrots in location of the butternut squash!


For more dish motivation, take a look at Quake’s More Taste, Less Waste Pinterest board or share your own dishes utilizing #JustAddOats.

For another versatile dish with oats, do not miss my kale, apple and goat cheese salad with granola “croutons.” As constantly, please let me understand how you like this dish in the remarks.

Watch How to Make Steel-Cut Oat Risotto

This creamy steel-cut oat risotto recipe will surprise you! It's just as delicious and creamy as regular risotto.

Creamy, dreamy "risotto" made with butternut squash and kale!

Steel-Cut Oat “Risotto” with Butternut Squash and Kale

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 40 minutes
  • Overall Time: 1 hour
  • Yield: 4 to 6 portions 1 x
  • Classification: Meal
  • Approach: Stovetop
  • Food: Italian

4.7 from 43 evaluations

This hearty risotto is made with steel-cut oats rather of rice! It’s thick, velvety and abundant like routine risotto, however with additional texture and nutty taste, thanks to the oats. You’re going to enjoy it! Dish yields 4 generous or 6 more modest portions.


  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, sliced
  • 1 little (2 pounds) butternut squash or 2 sweet potatoes, peeled and diced into 1/2” cubes
  • 1 teaspoon salt, divided, more to taste
  • Pinch of red pepper flakes
  • 4 cloves garlic, pushed or minced
  • 1 1/2 cups Quake Steel-Cut Oats
  • 2 loaded cups sliced kale, ribs eliminated (about 1/2 lot)
  • 1/2 cup dry gewurztraminer *
  • 6 cups water
  • 3/4 cup (1 3/4 ounces) newly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • Newly ground black pepper, to taste


  1. In a medium Dutch oven or soup pot, warm the olive oil up until sparkling. Include the onion, butternut, 1/2 teaspoon of the salt, and the red pepper flakes. Cook, stirring typically, up until the onion is clear and the butternut is mainly tender, about 8 to 10 minutes.
  2. Include the garlic and stir to integrate. Include the oats and kale and cook, stirring typically, up until the kale has actually mainly wilted, about 2 minutes. Include the red wine and utilize a wood spoon or silicone spatula to scrape up any browned bits that have actually formed versus the bottom of the pan. Cook, while stirring, for another 1 to 2 minutes.
  3. Include the water and staying 1/2 teaspoon salt. Raise the heat to high and bring the mix to a simmer, stirring periodically. When simmering, decrease the heat to medium-low and simmer, stirring periodically, up until the mix is extremely velvety and thick (see images), about 20 to thirty minutes. As time goes on, you may require to stir more regularly and decrease the heat to avoid blistering the bottom.
  4. Eliminate the pot from the heat and stir in the Parmesan, butter, lemon juice and numerous twists of black pepper. Let the risotto rest for 5 minutes prior to serving. When you’re all set to serve, season kindly with extra salt (I generally include a minimum of 1/4 teaspoon), and black pepper. Include an additional capture of lemon juice if it requires an additional increase of taste. Divide into bowls and serve.


Make it vegan: Leave out the Parmesan entirely or change it with cashew sour cream, to taste (see my cookbook, page 217). Leave out the butter entirely or stir in some extra-virgin olive oil for additional richness.

* White wine note: Pick a dry, unoaked gewurztraminer, such as sauvignon blanc. If you do not wish to consist of alcohol in your risotto, merely omit it (no alternatives needed).

Parmesan note: Vegetarian Parmesans do exist try to find the animal rennet-free ranges. There’s lots of taste in here without the Parmesan, if you ‘d rather leave it out.

▸ Nutrition Details

The details revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.

This post was developed in collaboration with Quake and I got settlement for my involvement. Viewpoints are my own, constantly. Thank you for supporting the sponsors who support C+K!

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