Savory Garlic, Herb and Asiago Steel Cut Oats Risotto
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
- 3 cups low sodium chicken broth
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped sage
- 1/2 teaspoon freshly chopped rosemary
- 2 tablespoons butter
- 1/2 cup chopped white onion
- 4 cloves garlic (minced)
- 1 cup Quaker® 3-Minute Steel Cut Oats
- 2 tablespoons white wine
- 1/4 cup shredded Asiago cheese plus additional for serving
- Salt and pepper to taste
- 1/4 cup chopped walnuts (optional)
- Balsamic Reduction
- 1/4 cup balsamic vinegar (optional)
- Fried Sage Leaves
- 1 tablespoon butter
- 6–8 sage leaves
- Pinch of salt
Instructions
- 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 1/2 cup chicken broth into oats and cook stirring occasionally until liquid is absorbed.
- Continue adding chicken broth 1/2 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.