This post is sponsored by The Quaker Oats Company, but all opinions are my own.
If you love risotto you’re going to love this easy and delicious Savory Garlic, Herb and Asiago Steel Cut Oats Risotto made with Quaker® 3-Minute Steel Cut Oats and topped with a balsamic reduction. It’s loaded with flavor in every bite!
I absolutely love risotto. Anytime we’re out for dinner and there is risotto on the menu there’s a good chance I’m going to order it. I love trying all kinds of risotto. Some of my favorites include a classic risotto with mushrooms and peas to seasonal favorites like pumpkin or butternut squash risotto.
Steel cut oats are not only are delicious for breakfast but they make the most amazing savory dishes too. This Savory Garlic, Herb and Asiago Steel Cut Oats Risotto is cooked just like risotto but with Quaker® Quick 3-Minute Steel Cut Oats. The flavor and texture is creamy and delicious, your family might not even know they’re eating steel cut oats!
Quaker® Quick 3-minute Steel Cut Oats have the texture and nuttiness we all love about steel cut oats but cook faster! You’ll still need about 10-15 minutes to cook this steel cut oats risotto since you are slowly adding the liquid, just as you would if you were using arborio rice which is commonly used in risotto.
If you love risotto you will absolutely love this steel cut oats risotto. It’s total comfort food but with all goodness from steel cut oats. A warm bowl of this risotto is perfect on a crisp fall day paired with a roasted chicken or enjoy all by itself, your choice!
To add even more love and goodness to this risotto I like to drizzle it with a balsamic reduction for a little sweetness, chopped walnuts for a little crunch, crispy sage leaves because fried sage is beyond amazing and shredded asiago because I can never have too much cheese. Although, all this is completely optional if you add…but you’re all in for one tasty bowl of risotto!
- 3 cups low sodium chicken broth
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped sage
- ½ teaspoon freshly chopped rosemary
- 2 tablespoons butter
- ½ cup chopped white onion
- 4 cloves garlic, minced
- 1 cup Quaker® 3-Minute Steel Cut Oats
- 2 tablespoons white wine
- ¼ cup shredded Asiago cheese plus additional for serving
- Salt and pepper to taste
- ¼ cup chopped walnuts, optional
- Balsamic Reduction
- ¼ cup balsamic vinegar,optional
- Fried Sage Leaves
- 1 tablespoon butter
- 6-8 sage leaves
- Pinch of salt
- Risotto Instructions
- In a medium saucepan bring chicken broth, thyme, sage and rosemary to a simmer over medium-low heat.
- In a large skillet melt butter over medium heat.
- Add onions and cook until slightly tender, about 4 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add Quaker 3-Minute Steel Cut Oatsand wine and cook until liquid is absorbed into oats.
- Ladle about ½ cup chicken broth into oats and cook stirring occasionally until liquid is absorbed.
- Continue adding chicken broth ½ cup at a time stirring and adding broth once it's absorbed until all the liquid is gone and oats are soft, about 10-15 minutes.
- Remove from heat and stir in cheese until melted.
- Season with salt and pepper to taste.
- Tip: Serve topped with shredded cheese, chopped walnut, fried sage leaves and drizzle with balsamic reduction.
- Balsamic Reduction Instructions
- Cook balsamic vinegar in a small saucepan over medium-low heat until liquid reduces by half and liquid is thick. Set aside.
- Add fried Sage Leaves
- Melt butter in a small skillet over medium-high heat.
- Add sage leaves and cook for 1-2 minutes per side.
- Remove leaves from skillet with tongs and set on a plate until cooled.