Risotto was one of the first dishes that I tried to “master”, but let’s be honest, it can be a bit of a time suck. However, if you use a similar flavor profile, and sub in steel cut oat for the rice, you have a satisfying and savory meal with about a third the effort. Take this basic recipe as a guide, and go crazy!

Savory Mushroom Oat Risotto

These savory mushroom steel cut oats are a healthy, quick and easy way to satisfy your risotto craving. Have these for breakfast, lunch or dinner. 

Course: Breakfast, Dinner, Lunch
Cuisine: American, Italian
Keyword: mushrooms, risotto, savory, steel cut oats, vegan
Servings: 2 people
Author: Monson Made This
Ingredients
Ingredients
  • 1/4 cup diced onion
  • 6 to 7 crimini mushrooms, thinly sliced
  • 1 clove of garlic, minced
  • 1/2 cup water or vegetable stock
  • 1/2 cup gluten-free steel cut oats
  • 1/2 cup nutritional yeast
  • 2 tablespoons dried mushrooms (I used shiitake)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Red pepper flake
  • 1/2 teaspoon Italian seasoning
  • 1 cup spinach or greens, chopped into small pieces
  • 1/2 lemon, juiced
  • black pepper to taste
Toppings:
  • fresh basil
  • balsamic vinegar or reduction
Instructions
  1. To a medium sized pot on medium heat, add the mushroom and onions along with a tablespoon or two of water. Saute until the mushrooms are softened, and the onions are translucent. You can let it go a bit farther if you would like; a bit of color will only increase the flavor.
  2. Add the remaining ingredients except for the spinach and lemon juice. If you’re using a sturdier green such as kale, add them now as well.
  3. Bring the mixture just up to a boil, and then reduce the temperature to low so that you are barely seeing any bubble action in the pot.
  4. Set your timer for 10 minutes, and allow to simmer uncovered, stirring frequently to make sure nothing sticks to the bottom of the pot. If the water seems to be evaporated before the 10 minutes is up, add a few tablespoons of water and continue to cook.
  5. When the time is up, add the lemon juice and the spinach. Stir to combine, and then place a lid on the pot and allow to rest for 1 minute.
  6. Spoon your risotto oats into a bowl, and top with fresh basil and a drizzle of balsamic vinegar or reduction.
  7. If you make this ahead, just reheat in a pot using a few tablespoons of water. The texture should return perfectly.
Recipe Notes

Note: This recipe has zero added salt. Most people are not used to eating foods with zero added salt. Using vegetable or vegan chicken stock with boost the flavor of this dish immensely, along with a bit of Bragg’s Liquid Aminos. If you just can’t stand it, add a pinch or two of salt to taste.You’ll be surprised how the smallest bit of salt will kick things up.