Risotto with oats? Yes! I’d be skeptical if I were you, but let me tell you—I’m pleasantly surprised by how much I love this twist on risotto. Traditional risotto is time consuming, rich and delicious, but doesn’t have much to offer in the nutrition department.
I’ve learned how to make a baked version with brown rice and lots of vegetables, but it still takes a little too much time to qualify as an easy weeknight meal.
Enter steel-cut oat risotto! Also known as, another way to use those steel-cut oats in your pantry, for something other than steel-cut oatmeal. Like arborio rice, steel-cut oats get nice and creamy when cooked.
Unlike brown arborio rice, steel-cut oats require about 25 minutes on the stove, with minimal fuss. Steel-cut oats are 100% whole grain and are a good source of fiber, so this risotto will stick with you.
This flexible risotto recipe is the perfect solution for your extra fall produce. I used a combination of kale and butternut squash here, but you could easily replace the kale with chard, spinach or collard greens. Try sweet potato or carrots in place of the butternut squash!
For another flexible recipe with oats, don’t miss my kale, apple and goat cheese salad with granola “croutons.” As always, please let me know how you like this recipe in the comments.
Watch How to Make Steel-Cut Oat Risotto
Steel-Cut Oat “Risotto” with Butternut Squash and Kale
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 to 6 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
This hearty risotto is made with steel-cut oats instead of rice! It’s thick, creamy and rich like regular risotto, but with extra texture and nutty flavor, thanks to the oats. You’re going to love it! Recipe yields 4 generous or 6 more modest servings.
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 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
Instructions
- In a medium Dutch oven or soup pot, warm the olive oil until shimmering. Add the onion, butternut, ½ teaspoon of the salt, and the red pepper flakes. Cook, stirring often, until the onion is translucent and the butternut is mostly tender, about 8 to 10 minutes.
- Add the garlic and stir to combine. Add the oats and kale and cook, stirring often, until the kale has mostly wilted, about 2 minutes. Add the wine and use a wooden spoon or silicone spatula to scrape up any browned bits that have formed against the bottom of the pan. Cook, while stirring, for another 1 to 2 minutes.
- Add the water and remaining ½ teaspoon salt. Raise the heat to high and bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is very creamy and thick (see photos), about 20 to 30 minutes. As time goes on, you might need to stir more frequently and reduce the heat to prevent scorching the bottom.
- Remove the pot from the heat and stir in the Parmesan, butter, lemon juice and several twists of black pepper. Let the risotto rest for 5 minutes before serving. Once you’re ready to serve, season generously with additional salt (I usually add at least ¼ teaspoon), and black pepper. Add an extra squeeze of lemon juice if it needs an extra boost of flavor. Divide into bowls and serve.
Notes
Make it vegan: Omit the Parmesan altogether or replace it with cashew sour cream, to taste (see my cookbook, page 217). Omit the butter altogether or stir in some extra-virgin olive oil for extra richness.
*Wine note: Choose a dry, unoaked white wine, such as sauvignon blanc. If you don’t want to include alcohol in your risotto, simply omit it (no substitutions required).
Parmesan note: Vegetarian Parmesans do exist—look for the animal rennet-free varieties. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kris
This look delicious! I love a savory breakfast and this looks like it could be both dinner and brekkie!!! Just curious, you don’t find without vegetable broth it lacks flavor? Just curious, because most regular risottos use broth to add some flavor.
Kate
There is a lot of savory flavor with the oats and other spices that compliment well. :) Hope this helps!
Andra
Can leftovers be frozen?
Kate
I haven’t tried it, but you could see what others have tried by searching the comments.
Danica
Looks delicious. Steel-cut oats could easily Stan in for risotto. I can’t wait to try this!
Kate
Let me know once you give it a try, Danica!
Camille
I am so excited to try this recipe! I never thought of swapping oats for pasta — great idea!
Kate
Let me know what you think when you do try it!
Jennifer Bliss
I sooooo need a big bowl of this right now. YUM! Totally LOVING your blog! Mind if I link up!? Always looking for veggie friends!
Kate
I am happy you are enjoying the blog! Unfortunately, I don’t accept linking requests. Hope you understand and I really appreciate the thought!
Anu
Does it store well in the fridge for a few days? I have had bad experiences storing cooked oats in the fridge :(
Kate
It should last a few days in the fridge as leftovers, as does a typical risotto. I do think it is best consumed same day. If you want it to be more moist, you might want to add a little water when you warm it up, if that is your concern. Hope this helps!
Gayla Garrett
I have a TON of Rolled Oats… Would you know how to utilize those in this recipe instead of using steel cut oats? Sounds delicious!
Kate
Hey Gayla, I’m sorry, I haven’t tried. Rolled oats will be less risotto-like, I think. If you give it a shot, please let me know how it turns out.
Michele
I often use thick rolled oats in a savory way. Just cook 1 to 1 radio with water for 4-5 min uncovered adding salt pepper coconut oil and rosemary. Add toasted pecans. Yum.
FoodPlottoPlate
Looks beautiful and so tasty. Perfect for a cold autumn day
Jamie
This is awesome, as I have leftover kale, half a red onion and half a butternut squash in my fridge. I hate wasting things, so this is perfect! Thanks for the inspiration, as always!
Kate
Yay! It is nice to have most of the ingredients on hand isn’t it?! :) You are welcome and enjoy! Let me know what you think.
Bettie
Could you use vegetable broth instead of water?
Kate
Yes, you can! I’ve tried it that way and it’s delicious. To make sure the end result doesn’t taste too salty, just reduce the amount of salt called for initially and add to taste at the end.
Giselle
I don’t suppose I could substitute rolled oats for the steal cut? Trying to use up my rolled oats and sweet potatoes…
Kiara
Giselle, rolled oats become mushy after just a few minutes. You would get a textureless paste.
Kate
Hi Giselle! I haven’t tried. I really love the texture of steel-cut oats here, and I’m afraid rolled oats would be more mushy than creamy. If you give it a try, please let me know how it turns out.
Sara
THIS WAS DELICIOUS AND JUST WHAT I NEEDED! I made it vegan with nutritional yeast and it was phenomenal!
Kate
That’s great! Thanks for providing your experience and review. I appreciate it!
ilana Meyers
How much nutritional yeast did you use Sara?
Natalie
Made this today! I had all the ingredients and am always looking for ways to use my steel cut oats. Creamy and tasty! Not sure I even needed the butter. That squash is so good. Lemon added a nice fresh zing. I used 5 cups water, and with a bit of S+P at the end it came out great. (not bland!) Thanks Kate!
Kate
Glad to hear it! Thanks for trying it and for your review. I appreciate it!
Emily
Very interesting – I would’ve never thought to eat oats that way.
Kate
It’s seriously so good. Hope you’ll give it a shot!
Gaby Dalkin
YESSS! I’m so here for all the savory oat recipes
Kate
Let me know what you think once you give it a try!
Cheryl
Sorry Kate. I think you’re stretching this “risotto” too far. I’m not going to give this a try. If you really find an authentic risotto too time-consuming don’t make it!
Kate
I am sorry you think so, Cheryl. I was skeptical at first, but I find it really good. :) I try to provide variety in recipes for my readers-some with unique twists and others that are more approachable than the original recipe.
Tina
Agree, Kate. Best not to be too skeptical if you haven’t even tried it.
Susanna
This looks amazing! I never thought of making oat rissotto! thanks for the idea! Definitely will give it a try not with just butternut squahs, but with other rissotto recipes as well. Mushroom might taste pretty good too ;-)
again, thanks for sharing!
Kate
Mushroom would be so good! Hope you love this one, Susanna.
Kate
Let me know what you think when you try it, Susanna! If you don’t like butternut squash, maybe try sweet potato as well. Thanks for commenting!
Susanna
ohhh, don’t get me wrong!! I love butternut squash! I was just thinking ahead on other flavors! hehe ;-)
Goretti
Hi Kate, can you do this recipe with regular steel cut oats? Thank you.
Kate
Yes!
Kate
Do you mean another brand, Goretti? This recipe is made regular steel-cut oats, featuring the Quaker brand as I teamed up with them for this campaign. Hope this helps!
Goretti
Sorry! I meant old fashioned oats.
Kristen M
Hi Kate, do you think you could use quinoa in this recipe?
Kate
Hey Kristen! That would definitely change the texture and make it less risotto-like. I’m not sure if the liquid proportions are correct without trying it first, so I would stick with steel-cut oats if you can.
Abby @ Heart of a Baker
Ohh, why have I never thought about doing savory steel cut oats?! I have a ton around the house, so this is going right onto the menu for a cozy weekend dinner!
Kate
I know, right?! It turned out so good. Let me know what you think, Abby :)
Debasis
Hi Kate…! amazing and your risotto looks is delicious & yummy with its healthy for our health, i will make this like you. Thanks for sharing…!
Kate
Welcome, Debasis! Let me know what you think once you try it :)
Debasis
@Kate few days Back actually I tried it but I messed it… :( I will try one more time and Post snaps here. For New Article kindly tag me… I am big Foodie :D
Jessica Grant
This was ABSOLUTELY delicious! I omitted the parm and substituted one of the cups of water for chicken broth. Mmmm – so delicious on a cold winter night. Thanks!!
Kate
You are welcome, Jessica! Thanks so much for the review.
Holly
You should have called it Ris-oat-o! :)
Kate
Clever! I like it :)
Jessica M
Oh wow I can’t wait to try this…and I think I’m going to add in some homemade vegan parmesan (equal parts nuts and nutritional yeast and maybe a little salt and garlic powder blitzed in the blender) to make it vegan. I love savory oats!
Kate
Let me know what you think, Jessica!
Catherine
This is awesome! My mom refuses to eat rice but I love it so this will be a great compromise for our next family dinner! What a great idea :)
Would love to see even more savory oatmeal recipes on your blog !
Kate
You are welcome, Catherine! Thank you for your review :)
Tina
Delicious, thank you!! I would never have thought of using steel cut oats like this. Even my kids gobbled it up and they normally won’t touch butternut squash :-).
Kate
I know! It was a great recipe to work on. It turned out really well. Happy you could get the kiddos to eat squash :)
Melissa
One of my favorite fall dishes is a butternut squash, kale, and goat cheese farro bake…I’m totally going to try this and sub goat cheese for the parm!
Kate
Let me know what you think, Melissa!
Melissa
OMG. It was amazing!! Goat cheese definitely worked! I’ll try it again sometime with the parm, as I’m sure that is equally delicious!
Samantha
I just finished making this tonight and oh.my.gosh! This was literally just what I needed…comforting, warm and delicious. My meat loving father even approved. I will for sure be having this for breakfast tomorrow and without a doubt make this again! Thanks Kate!
Kate
That is a win, Samantha! Thank you for your comment and review.
Rena
Would this work with regular rolled oats or does it need to be steel cut?
Kate
Great question, Rena! Steel cut will hold-up with the cooking method and give it more of the ‘risotto’ texture. Rolled oats just wouldn’t work as well with the sturdiness of the grain. Hope this helps!
Julia
Just made this! It smells divine! I added some nutritional yeast for extra cheesiness and substituted lime juice for the lemon. I plan to gobble this up for breakfast tomorrow. Thanks for the recipe!
Sarah
This was amazing! Sooo creamy! I followed the recipe exactly but left out the wine because I didnt have any and it was perfect. And the possibilities are endless, I’m already dreaming of a broccoli, cheddar version. Thanks for the recipe, just in time for a long,cold winter.
Kate
Great to hear, Sarah! Happy you enjoyed it.
Lc
I have these quick cooking steel cut oats which still take about 10 minutes to cook. Would that work or would the veggies it be tender enough with the shorter cooking time?
Also We love KC! Go Chiefs! Raised Royal!
erica
Made this tonight and it was awesome! Texture of the oats had me totally fooled they weren’t rice. Added a variety of chopped mushrooms and some fresh thyme which gave awesome flavour. Roasted some additional squash and added on top to give a little texture – so good! Thanks!
Kate
I was happily surprised myself! Thanks for your review :)
Danielle
I made this recipe today, I had to make a parmesan substitution, but still loved the savory oatmeal dish. Thanks!
Kate
You are welcome, Danielle! Thank you for your comment and review.
Natalie Papelova
Let me tell you, I’ve tried it and it’s SO GOOD! Thank you, dear Kate! Everyone thinks on a constant and groundless basis, that vegetarian diet is boring and tasteless. You prove them wrong with every single recipe. This one is a masterpiece! I did an experiment – my husband says he hates pumpkin/butternut squash and always declines even trying the dish that has any of those. So, yesterday he was out while I cooked and asked him to give it a taste, when we sat down to dine in the evening. First he loved it, then he learned the truth, haha! We laughed about it and he simply admitted for the dish to be delicious. I myself try to lower calories intake, so I’ve omitted the wine and had my portion without cheese, but my husband has it with his parmesan and it’s all love. I recommend this to everyone!
Kate
Thank you, Natalie!
Catherine
Made this tonight for my family, I was a little skeptical, but it was a hit with everyone! Creamy and a perfect meal for a cold night. Healthy comfort food at its best!
Kate
I am happy you liked it! I was skeptical at first as well, but it is so good! Thank you for your star review. I appreciate it, Catherine.
Krithika
This recipe looks wonderful! I’m on the lookout for savory oat recipes. I have a question, do you think this could be adapted for the instant pot? Maybe with sweet potatoes if squash will go to mush?
Kate
I am not sure about the instapot as I haven’t tested it with that. You could try it! I would love to hear how it turned out. The butternut squash should work, but if you are concerned, you could try sweet potatoes. They are a great substitution for butternut squash.
Sue
This was delicious! My husband and I both loved it. Quick question, we have a lot of leftovers. Do you think I can freeze them and reheat? Thanks!
Kate
That’s great! Thank you for sharing, Sue. I haven’t tried to freeze this recipe yet, but with type of recipe it would be worth trying. If you do, let me know how it goes!
Kayla Mason
Made this recipe tonight as a project for my nutrition class tomorrow. I loved the taste of this dish.
I preferred it without the cheese. I also omitted the white wine. I could have used only 1/2 teaspoon of salt (but I don’t use a lot of salt, to begin with). I would definitely increase the serving sizes.
Also sprinkled 1/4 cup of chopped walnuts for some added protein.
Kate
Thank you, Kayla for your review and comments! Hopefully your instructor felt this was worthy of a great grade. :)
Kim
I adore this recipe. I subbed in sweet potatoes & spinach (already had them lying around) and everything was perfection. I still can’t get over how flavorful it was. You can never have too many healthy comfort food options, so thank you!
Kate
You are welcome! Thank you, Kim for your comment and review.
Samantha
Wow! This was incredible, I actually much preferred the oat based risotto to the traditional kind! I made this version with white-fleshed sweet potatoes and without the wine and thought it tasted fantastic! Will definitely being making this again, really hope you will be making other versions of the oat risotto in the future.
Kate
That’s great to hear, Samantha! I will take note to see what other risottos to make with oats in the future. Maybe have another in 2018 :) Thanks so much for your review!
Margarita
Well….I thought this sounded like a delicious breakfast dish so I got up early to prepare it for guests. I followed the directions to a T (omitting the wine) and 2 hours later the butternut squash chunks are still that: chunks. Did the step about pureeing the squash get left out or…??? I would post the photo, but don’t see a means of attaching one.
Kate
I’m sorry to hear that, Margarita! The squash is still to remain in cubes, but should be tender. Was your squash still hard?
Margarita
It was tender. And very good once I finally stopped cooking it and just ate it. I just thought it was supposed to be pureed because of the color of the risotto. Mine was more oat colored than orange like the picture.
Naomi
This was a winner! I used asiago cheese (because that’s what I had), but everyone including kiddos loved it.
Kate
Sounds delicious! Glad it was a hit, Naomi. I appreciate the review.
Dori Knight
I’ve been looking for fun risotto alternatives, so this sounds fun. Out of curiosity, have you ever made a barley risotto? I recently had some on a trip to Denmark and think it’s such an interesting take on a traditional recipe.
Kate
Thank you! I have not tired that. But it does sound like an interesting take!
Ange
Have you ever tried this in the oven as a baked risotto rather than stove top? Sounds delicious, thanks!
Kate
This one works best on stove top. Other risotto recipes rice based I have done oven baked. If you are interested in those, search risotto on the blog. Let me know what you think when you try it!
Sarah
Hello, I plan on making this recipe this week. I appreciate the motivation of the recipe: to reduce waste by using what you have. But as a novice cook, I get nervous about creating more waste by making something taste gross if I make an adjustment. Do you think white onions would make a big difference?
This recipe has been on my dinner list since you posted it. I can’t wait to try it.
Kate
I like the flavor red onions provide. But, it can work with white onions if needed. Let me know what you think!
Caroline
Hello,
What kind of side dish would pair well with this?
Keep warm,
Caroline
Kate
I would recommend a simple salad. One like this would be great: https://cookieandkate.com/2014/favorite-green-salad-with-apples-cranberries-and-pepitas/
Tamara
Recipe worked out well. I was scared at first; though it was going to come out watery.
Kate
I’m glad you really like it! Thank you, Tamara.
ilana Meyers
This recipe sounded amazing in theory, and I had all the ingredients in the house so I made it. It looked great but really lacked flavor. I tried extra salt, pepper, thyme, to no avail. I think I may give the leftovers one last shot by adding cinnamon and sugar and eating for breakfast. I’ll keep you posted on that!
Kate
I’m sorry to hear that! Did you allow the flavors to simmer? Thanks for trying it!
Jessica
I was hesitant to try this recipe, but it looked so good- and it was AMAZING! I never thought to use oats as a substitute, and the texture was perfect as a risotto. I’ve been raving about it to my friends for about 4 days.
Thanks for the wonderful recipe!
Kate
I’m glad you tried it, Jessica! Thanks for sharing.
Kristen
Making this now and confused–does the butternut squash just dissolve on its own? Right now, I am at the simmering part and my butternut squash cubes are still cubes and somewhat hard. Do I need to blend them?
Kate
They will remain cube like for this recipe. No need for them to dissolve. You just need them tender. Hope this helps!
Danielle
This was absolutely incredible! I used broth instead of water and decided to make it vegan. Instead of Parmesan and butter, I added a little nutritional yeast towards the end. Fantastic! It’s going to be much lunch all week. So filling without making me feel weighed down.
Jamie
THIS. WAS. HEAVENLY. I’m not even that big of a fan of risotto but this recipe intrigued me and the flavors are absolutely superb! I used chicken broth in place of some of the water, and added goat cheese along with the Parmesan (HIGHLY recommend), and it was pretty much perfect. Will be eating this for breakfast, lunch, and dinner until it runs out.. and then making more!
Jamie
Forgot to mention: I didn’t add the butter because it was already incredible rich!
Gabrielle
Just made this for dinner. I didn’t have any wine so left that out, and used the powdery parmesan (though I wish I had the real thing!) It was delicious, although I never actually forgot I was eating oatmeal. Would definitely make it again though! Thanks!
Kate
You’re welcome, Gabrielle!
Cheryl Belnap
This recipe is delicious. Thank you Kate for spending all the time you do in creating masterpieces. I’m not sure if there’s anything you make that we don’t like. I’m old (in my 50’s :) ) and love to cook so I do make tweaks here and there but your recipes are very good for us.
Kate
Thank you, Cheryl! :)
Livia
I am Indonesian and I have almost zero idea on how to cook butternut squash. One day I saw this beautiful veggie at the market and decided to buy one without thinking how do I’m going to cook it.
Then, I found this post. I was skeptical at first because I am not a big fans of oatmeal. But having almost all of the ingredients, I decided to try it out.
It turns out that this meal is super satisfying and delicious! I made it vegan; so I didn’t add any kind of cheese and changed the butter (and olive oil) to virgin coconut oil. The taste was still amazing!! Definitely gonna make it again!!
Kate
Lovely! Thank you, Livia for your comment. I’m happy you liked it so much.
DJ
I made this and am eating it as I speak/type! I made it vegan, substituting nutritional yeast for the parmesan 1:1. I left out the butter and cooked the onion and squash with water instead of oil. I left out all the salt (trying to reduce my salt intake). Without all the extra salt, it is a bit bland, though definitely still good. I love the flavour of the butternut and it was suuuuuper easy and quick to make! It looks wonderful too. I loved using oats instead of rice, since oats have more fibre and I tend to avoid simple carbs like pasta and rice now. We will see how it olds up when I reheat it tomorrow….! Next time I’ll probably make it with veg stock for a bit more flavour and to balance out the sweetness of the squash. (That’s adding a bit of salt, I know!)
Kate
Thanks for sharing your variation, DJ!
Paul Baker
OK…it took me a while to finally try it, but OMG! I am now a believer! This recipe is fantastic. Easy and quick. Tastes great and plays well with smoked baked tofu(mine), braised chicken thighs (my wife’s), and vegan brats. This will be added to the rotation. Give Cookie a pat!
Kate
I’m glad you finally tried it! Thanks so much for your review!
Penelope
I made this recipe last night thinking it would be a good supper on a cold day.
I followed the recipe as written.
When it was time to be served I put some Parmesan on top.
It looked great…then my husband and daughter started eating it.
To my dismay my husband declared “I cannot eat this” my daughter being kind ate it but said not to make it again, and I have to agree with them. I feel the steel cut oats are too overpowering giving it a very bland and bizarre taste no matter how much cheese we added.
Just not worth all the work it took.
Very disappointing.
On the other hand your squash soup is amazing, I have made it numerous times now.
Kate
Hi Penelope! I’m sorry you didn’t like this one. If you are looking for a more traditional risotto recipe, try my butternut squash or mushroom one. Thanks for letting me know your thoughts!
Nicole
Made this risotto for dinner tonight! It was amazing!!! Everyone loved it. I used sweet potatoes instead of the butternut squash. This is the 4th or 5th recipe of yours that I have made and I love them all. I ordered your cookbook off amazon after making this dish!
Cat
Hands down, bar none, the BEST savoury oatmeal recipe I’ve ever tried
Kate
Thanks, Cat!
Sasha
I always cook steel-cut oats in the slow cooker, so I thought I’d do that with this recipe too. My slow cooker has a sauté function so I sautéed the onions first. As there’s no evaporation in the slow cooker, I reduced the liquid to 5 cups (plus the half cup of wine), cooked it on low for 8 hours, and that was about right. Re the recipe itself, I think it depends how much of a problem you have with the idea of savoury porridge. My partner loved this, but he also loves congee, which I don’t. So I’d say if you have no problem with savoury porridge, this is a great recipe, but if you do, probably better not to attempt it.
Kate
I appreciate you sharing your experience, Sasha. I know others will find this helpful!
Bhavni Pankhania
I made this for dinner tonight and it is so delicous! I used a vegetarian chicken style stock instead of water, such a simple and fast recipe I’ll definitely make again! Loving all of your great recipes Kate :)
Kate
Thank you, Bhavni!
Tori
I love this recipe! Very delicious – I like a bit more spice in mine so added a bit more. Thanks for the great recipes!
Kate
Thank you for your review, Tori!
Taryn Contento
I was interested in this recipe because I wasn’t sure how steel cut oats would taste, but it is delicious! I didn’t have white wine but I think it really would have added flavor. I also think chicken broth would have added a little depth as well (having made risotto with veggie broth before). That being said, I am really glad I tried this!
Kate
I’m glad you liked it! Thank you for your review, Taryn.
Claudia
I made this recipe tonight! Just amazing! Super delicious and easy to make!!! I love all your recipes Kate! Thank you.
Kate
You’re welcome! I’m happy you loved it, Claudia!
elizabeth
Looks delicious! When do you add the oats?
Kate
See step 2! :)
Sarah
Very delicious and so simple!
KC
I was very skeptical of the oats but made this dish (just without the wine) and it was delicious!
I’ve been eating the left overs as well just sprinkling a bit of water in the bowl before heating up.
Thanks so much, Kate!
Linda Mason
Color me surprised! This dish was so flavorful that I kept wanting one more bite, even though it is also satisfying and filling. My husband won’t eat squash or sweet potatoes, so next batch I’ll try roasted carrots.
Thank you for deliciousness! And by the way, the first time I have bought steel-cut oats on purpose!
Kate
I love that! Thank you for sharing, Linda.
Stephanie Douglas
Sooooo good!!!! Sooo easy!! Thank you!!
Kate
You’re welcome, Stephanie! I appreciate your review.
Tracy
So incredibly delicious!
Amanda
“Cookie and Kate does it again” has become a popular phrase in our household! Loved this sm!
Kate
Thank you, Amanda! I’m glad you loved it.
Coleen
Never tried savory oats until this recipe and wow – so good! Even my skeptical husband was practically licking the bowl! Used spinach instead of kale and omitted the wine but this is a hit that will be on regular rotation. And definitely easier than another traditional butternut squash risotto recipe that we fell in love with last year.
Lori
I made this recipe last night. I used sweet potatoes since that’s what I had on hand. I found the cooking time was similar to traditional risotto except I didn’t have to stir it as frequently. It made a large batch so we are going to have it for dinner tonight so we’ll see how it reheats. The texture was definitely different. I think I prefer the traditional risotto more.
Kate
I appreciate your feedback, Lori!
Kate
Made this tonight– I’ve never used steel cut oats like this, so I was curious… and the recipe was perfect for a chilly fall evening. Delightfully hearty and deliciously innovative.
Kate
I’m glad you loved it, Kate! I appreciate your review.
Katie Marrs
Delicious, just like every other recipe of yours that I’ve made. Made it vegan by using evoo instead of butter and nutritional yeast instead of parm. Used carrots and sweet potatoes because it’s what I had. Makes a lot so will feed a crowd or plan on leftovers.
john
I came across this recipe after reading a recipe suggestion in Healthline and searching for something similar. I made it tonight and it was great – very risotto like, delicious. I added sautéed mushrooms, and “thought about” adding prawns…. it needed the extra salt you suggested, but bottom line, I made my wife happy which is a very high score. But the health facts are important. Risotto with rice has a high Glycemic Index so we avoid it. Do you know what the Glycemic index of this recipe is? That would be useful to know.
Kate
I’m sorry, I don’t have that information for you. The nutrition information is below the notes section.