Steel cut oats risotto with asparagus and mushrooms is one of our favorite dishes to welcome the tender and juicy asparagus crop. Spring is around the corner and our winter has not been as harsh so far this year. Bright green and thick asparagus has started to show up at the stores. This dish will guaranteed taste better as we start finding tender and juicy local asparagus but i made it ahead of time so i can post the recipe and arm everyone with it in advance of the season.
Technically it is not the traditional risotto which is made with arborio rice. We also bend some rules of how a risotto is cooked by adding the cooking liquid a little at a time as it is absorbed by the cooking grains. However although this makes a faux risotto the creaminess and the bite of steel cut oats really gives it a delicious flavor and texture reminding one of the comforting entree it mirrors. Steel cut oats are lesser known than the rolled oats everyone is more familiar with but they are easily found in most grocery stores. The nutrition benefits of oats are many and this is a good resource to read up on them.
We cook the steel cut oats with some salt and water till they are cooked thoroughly and creamy. We keep them quite wet like a paste and not completely dry out the water. As they are cooking we saute the chopped mushrooms over some butter and set them aside.
We blanch the asparagus in boiling salted water for about 1 to 2 minutes and thinly slice about 12 stalks along the length. You could use a mandolin slicer for this but be very careful and be safe with your fingers. The thinner these slices are easier will it be to fold them for garnish. The rest of the asparagus stalks we chop into rings.
We also prepare a aromatic olive oil drizzle by blending some olive oil super fine with some herbs like basil or chives. We used our home chives this time around.
To finish our steel cut oats risotto with asparagus and mushroom we start by melting some butter. We then saute the chopped asparagus briefly and add the cooked oats. We then add some milk and reduce the risotto as we stir to a creamy consistency. We had 2% milk on hand and it still worked although if you please you can use cream or whole milk and i am sure it will result in a nicer richer flavor. We then add the mushrooms, some lime zest and the shredded parmigiano regiano and stir it in. Here we recommend always to buy a good wedge of cheese and grate it yourself. The pre shredded one is many times processed.
To plate our steel cut oats risotto with asparagus and mushrooms we first plate the cooked risotto in a plate and spread it around in a circle. We then drizzle the chive oil around its edge. We garnish with folded asparagus spear cuts we prepared earlier and top with some zest and grated parmigiano regiano. The steel cut oats risotto with asparagus and mushroom is ready and makes for a satisfying winter-spring meal for lunch or dinner.
Steel Cut Oats Risotto with Asparagus and Mushrooms
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
We use steel cut oats instead of arborio rice to make our risotto. We use asparagus and mushrooms to flavor our vegeterian risotto and garnish with parmigiano regiano and lime zest
Ingredients
- 1 cup steel cut oats
- 20 stalks thick stem asparagus with bottom woody portion of stalks chopped
- 1 cup stemmed shitake mushrooms halved
- 4 tsp butter
- 0.5 cup milk of choice
- 1 cup parmigiano regiano shredded
- zest of 1 lime
- 2 tbsp olive oil
- 1 tbsp chopped chives
Instructions
- Blend olive oil and chives to a smooth puree of chives and set aside to infuse
- Boil 3 cups of water with a pinch of salt
- Add oats and reduce heat to low to keep a simmer
- Cook till oats are creamy, chewy but with some bite and still have some cooking water. Else add a little water
- As oats cook boil another pot with 4 cups water and 2 tsp salt
- Once water is to a rolling boil, add the asparagus and cook for 1 to 2 minutes until barely cooked to tenderness
- Drain and place in iced or cold water to stop further cooking. Thinly slice 12 stalks along the length. Chop remaining 8 into rings.
- Melt 1 tsp butter in saute pan and add the mushrooms without crowding. Let them cook on medium heat to caramelize them a bit and toss and cook again. If required add a couple of tsp water to deglaze pan. Set aside.
- Add remaining 3 tsp butter to pan on medium heat and when melted add the chopped asparagus rings and saute. Then add the cooked oats and reduce them over medium heat mixing in the asparagus. Once reduced add the milk and also reduce on a low simmer stirring. Once it all comes together, add 0.5 cup parmigiano regiano, half the lime zest and the mushrooms and stir
- To plate, serve the risotto divided into 4 plates and spread in a circle.
- Drizzle the chive infused olive oil along he edge
- Garnish with the long thin stalks of asparagus folded in half, then top with some shaved parmigiano regiano and lime zest
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Entree
- Cuisine: Contemporary Italian
