Ever since I made Ina Garten’s buternut squash risotto, I’ve been hooked on the simple rice dish. So when I saw this recipe using steel-cut oats, my favorite breakfast food, I knew I had to try it out and see if it really works.
It does. Oh, my gosh, it works. SO well.
The oats turn nice and creamy and have a fantastic flavor with the chicken broth. The red peppers give it a nice pop of color – and they stay on the crunchy side – and the cheese, well, that just adds to the deliciousness. This is a great way to get in a whole grain and feel like you’re “cheating.”
I know it may not be the prettiest dish, but trust me, the flavors are incredible. This (and the roasted cauliflower) have been the only dishes that actually TASTE good to me lately.
Steel-cut risotto with chicken, red peppers and mozzarella
From Myrecipes.com/Cooking Light
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 teaspoons olive oil
- 3/4 cup finely chopped onion
- 1 large red bell pepper, chopped
- 1 1/4 cups steel-cut oats
- 1/2 cup dry white wine
- 1 cup chopped cooked dark meat chicken (I used both white and dark meat from a rotisserie chicken)
- 1/2 cup (2 ounces) shredded Manchego cheese (I used mozzarella since I couldn’t find Manchego)
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
Heat oil in a medium sauté pan over medium heat. Add onion and pepper; sauté 5 minutes. Add oats; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in chicken, cheese, rosemary, and salt.