Mushroom Steel Cut Risotto

A real twist on a risotto, using Harraways steel cut oats instead of heavy rice. A truly amazing mushroom risotto… or is that oats-otto!?

Ingredients

3 cups vegetable stock, hot
25g butter
1 small leek, white and light green part, halved lengthwise and thinly sliced
2 cloves garlic, crushed
350g mixed mushrooms, left whole or sliced if large
1 teaspoon chopped picked thyme leaves
½ teaspoon dried oregano
¼ cup white wine
¾ cup Harraways Steel Cut Oats
¼ – ½ cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley

Method

1. Melt the butter in a heavy-based saucepan over low heat.
2. Add the leek and cook until very soft, about 7 minutes.
3. Add the garlic, mushrooms and herbs and cook for a further 1-2 minutes.
4. Increase the heat to medium, pour in the white wine and allow to bubble up.
5. Add the steel cut oats and cook for 1 minute, stirring continuously.
6. Add 2 cups of hot stock and cook until the oats have absorbed almost all of the stock.
7. Add stock 1 cup at a time until the oats are tender, 8-10 minutes.
8. Season with salt and freshly ground black pepper.
9. Stir in the parmesan cheese and chopped parsley and serve.