Steel Cut Oat Mushroom Risotto with Peas, Vegan

Steel oats are not just for breakfast!  Try this savory method in the same way you make risotto. It's the perfect one pot meal for a cold winter night or even St. Patrick's Day. 

Steel Cut Oat Mushroom Risotto


Serves 6

4 Cups Vegetable Stock
1 Cup Dried Mushroom (I used black trumpet)  in 2 cups Hot Water, Let Steep 20 Minutes.  Strain set mushrooms and mushroom liquid  aside.
1 Bay Leaf
1 Small Bunch Fresh Thyme
3 Tbsp. Olive Oil
2 Tbsp. Canola Oil
1 Clove Garlic, Minced
1 Small Onion, Diced Finely
¼ Tsp. Dried Rosemary, Crushed
1/2 Tsp. Salt 
2 Cups Irish Steel Cut Oats
1 Cup Beer ( I like Belgian Style Pale Ale)
1 Cup Frozen Peas
Pepper to taste

  • In a Stockpot on low add vegetable stock, strained mushroom broth, bay leaf and fresh thyme.  This is your broth for the risotto and you are going to be adding it slowly to the oats.
  • In a heavy bottom stock pot on medium add olive and canola oil, add onions, garlic, dried rosemary and cook until translucent.  Add salt and pepper to taste.
  • Add oats and stir, toast oats for about 5 minutes.
  • Add beer and simmer on medium-low until most of the beer is absorbed into the oats.
  • With an 8 oz ladle add stock one ladle at a time, adding every time the oats have absorbed most of the stock.  Stir often.
  • After about 15 minutes of cooking, add the mushrooms and stir.
  • In about  35 minutes and oats are cooked through -creamy but the oats still have a nice texture.
  • Add frozen peas and cook a few minutes longer to warm through, add water if more liquid is needed.  
  • When serving finish with a drizzle of extra virgin olive oil and fresh thyme leaves.

Perfect Pantry Staple
Toast the oats with the onions
Add beer first
mushroom and vegetable broth
Add one ladle at a time
Add mushrooms 
Risotto is ready in about 35 minutes
Add Peas the last few minutes of cooking
Add caption


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