Savory Garlic, Herb and Asiago Steel Cut Oats Risotto


Units Scale
  • 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
  • 68 sage leaves
  • Pinch of salt


  1. Risotto Instructions
  2. In a medium saucepan bring chicken broth, thyme, sage and rosemary to a simmer over medium-low heat.
  3. In a large skillet melt butter over medium heat.
  4. Add onions and cook until slightly tender, about 4 minutes.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Add Quaker 3-Minute Steel Cut Oatsand wine and cook until liquid is absorbed into oats.
  7. Ladle about 1/2 cup chicken broth into oats and cook stirring occasionally until liquid is absorbed.
  8. 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.
  9. Remove from heat and stir in cheese until melted.
  10. Season with salt and pepper to taste.
  11. Tip: Serve topped with shredded cheese, chopped walnut, fried sage leaves and drizzle with balsamic reduction.
  12. Balsamic Reduction Instructions
  13. Cook balsamic vinegar in a small saucepan over medium-low heat until liquid reduces by half and liquid is thick. Set aside.
  14. Add fried Sage Leaves
  15. Melt butter in a small skillet over medium-high heat.
  16. Add sage leaves and cook for 1-2 minutes per side.
  17. Remove leaves from skillet with tongs and set on a plate until cooled.