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

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

This risotto is made with steel-cut oats versus rice! It’s thick, creamy, and rich with a nutty flavor from the oats. You’re going to love this ideal fall dinner of butternut squash and kale!    

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 small (2 pounds) butternut squash or 2 sweet potatoes, peeled and diced into ½? cubes
  • 1 teaspoon salt, divided, more to taste
  • Pinch of red pepper flakes
  • 4 cloves garlic, pressed or minced
  • 1 ½ cups Quaker Steel-Cut Oats
  • 2 packed cups chopped kale, ribs removed (about ½ bunch)
  • ½ cup dry white wine*
  • 6 cups water
  • ¾ cup (1 ¾ ounces) freshly grated Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste

Directions

Want to see the entire recipe? Click here Published October 10, 2018.

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