Steel Cut Oats Risotto with Mushrooms and Chicken Sausage

As in, OATS. Oats oats. In risotto. Do you need to lie down?

*This post is definitely in partnership with The Quaker Oats Company. But all total honesty and opinions are always my own, duders.*

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

Listen to this insanity – this here recipe creation was my first ever time ever ever ever in the history of ever to ever eat steel cut oats. Ever! Of course I’ve had rolled oats a time or two times five thousand. But steel cut? Nope. First time. I’m officially into the words steel and cut back to back.

And in risotto? Just stop.

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

I knew I wanted something crazy savory to go with the steely cutties. (That’s what I call them now. Steely cutties. You can erase me from your life.) Something with wine, mushrooms, flavored sausages, little bit of kale, my entire upper torso.

So, that’s exactly what I did. I made a risotto with Quaker® Quick 3-minute Steel Cut Oats, wine, mushrooms, flavored sausages, a little bit of kale, and my entire upper torso.

And I’m telling you, the steel cut oats – n e v e r a g a i n w i l l I b e t h e s a m e .

You think, “Oh, these are going to get mushy.”

They don’t!

You think, “Oh, these are going to be too crunchy.”

They aren’t!

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

I went with a sun-dried tomato chicken sausage, just seared on both sides. Easy pleazy.

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

Then I sliced some baby bellas and browned them in the pan with a pinch of Italian seasoning. Pleasy mreasy.

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

Once the sausages and ‘shroomies are done, you’ll set them to the side and start on the actual risotto part. (Pour a glass of wine while you do this. It just makes sense in life.)

Little bit of diced red onion, a cup of the Quick 3-Minute Steel Cut Oats – toasty toasty – then the wine, burn it off, burn it off – then a bunch of chicken stock ladling! Ladling. Ladle-ing. Yodeling? Chicken stock yodeling? I like it.

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

After about 20 minutes, the oats will be PERFECT. Like, gorgeous and toothy, but not mushy and definitely not crunchy. Your tongue won’t believe its face.

Then you’ll swirl in the reserved chicken sausages, mushrooms, kale, a couple tablespoons of butter (there it is), a bit of Parmesan cheese (you can’t not), a few halved cherry tomatoes, and your blistered soul.

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

And this ^^^ is what you’ll get. And you will weep for five months, I’m positive of it.

This is the thing: Quaker® Quick 3-Minute Steel Cut Oats actually cut down on the traditional cook time of regular steel cut oats, but they still give that same good hearty texture and boomtastic nutty flavor. So obviously this dish has much more of a nutty vibe going on, than your old school risotto. Which is straight ridiculous with the mushrooms and sausages. So good. SOOOO GOOD.

It’s like, deep. Depthy! Way depthy. I like depthy.

You like depthy, too, right? I knew we were friends for a reason.

Steel Cut Oats Risotto with Mushrooms and Chicken Sausages / Bev Cooks

For the love, get your face in that.

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage
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Ingredients

  • 1 (12 oz) package sun-dried chicken sausages, cut into 1/2" slices
  • 1 (8 oz) package baby bella mushrooms, lightly rinsed and sliced
  • 1 tsp dried Italian seasoning
  • 1/2 cup chopped red onion
  • 1 cup Quaker Quick 3-Minute Steel Cut Oats
  • 1/4 cup dry white wine
  • 3-4 cup chicken stock
  • 2-3 cups chopped kale
  • 2 Tbs. butter
  • 1/4 cup parmesan cheese
  • 1/2 cup halved cherry tomatoes
  • 1 Tbs. lemon juice
  • salt and pepper
  • parsley, for garnish

Instructions

  1. Heat a Tbs. of olive oil in a large skillet over medium-high. Add the sliced chicken sausages and sear until browned on both sides, about 5 minutes total. Remove from the pan the set them aside.
  2. Back in the pan, add the sliced mushrooms, the Italian seasoning, and a small pinch of salt. Sauté until the mushrooms have softened and darkened, maybe four minutes. Remove from the pan and set aside with the sausages.
  3. Back in the pan, add another tsp or so of oil. Add the diced red onion and sauté for a couple of minutes, until the onions have taken on some of the good browned bits in the bottom of the pan. This is flavor. This is life. Now add the oats and stir to combine and "toast." Add the wine and let it burn off for about 30 seconds. Then in 1/2-cup amounts, ladle the chicken stock into the pan, until the oats have absorbed the liquid. Keep ladling and stirring until the oats have absorbed enough liquid to soften and become toothsome. This will take you about 20 minutes, if that.
  4. Now, add the chicken sausages and mushrooms back to the skillet. Add the chopped kale, and stir until it's wilted, and everything is combined and glorious. Shut the heat off, and stir in the 2 Tbs. butter, and the parmesan cheese. Taste it at this point. You'll probably need a bit of salt. Season with salt and pepper, the lemon juice and taste it again. Add the cherry tomatoes. Ugh, this is too good, I can't deal.
  5. There you have it! Garnish with parsley, and inhale it.
  6. Serves four.
http://bevcooks.com/2016/07/steel-cut-oats-risotto-mushrooms-chicken-sausage/

Steel Cut Oats Risotto with Mushrooms and Chicken Sausage / Bev Cooks

I mentioned the oats, right?

 

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13 Responses to Steel Cut Oats Risotto with Mushrooms and Chicken Sausage

  1. Martie July 19, 2016 at 6:34 am #

    Can you just use regular steel cut oats if you don’t have the 3 minute ones and cook it longer?

    • Bev Weidner July 19, 2016 at 8:36 am #

      You sure could! But you’ll probably have to stir a bit longer. I don’t know exactly how much, but it would work!

  2. Brittany | Words Like Honeycomb July 19, 2016 at 7:59 am #

    I tried doing savory rolled oats and just couldn’t get on board with the levels of mush but I never thought of using steel cut oats!!! they are so delicious that I just KNOW ^^^that up there tastes amazing……cant wait to throw them in my pan and get started.

  3. Rachel @ Mesa Cooking Co. July 19, 2016 at 8:44 am #

    I’ve actually never used steel cut oats either! They seemed like a total mystery to me, but now I see – they are totally awesome! Lack of mush? YES. The whole dish looks delicious – wonderful ingredients and sounds like some great comfort food! Love it.

  4. Marysue July 19, 2016 at 10:17 am #

    OhMyGosh…why aren’t you my “next-door-neighbor-who-loves-to-share-everything-she-cooks”?!! I LOVE steel cut oats, but have NEVER tho8ght of anything like this! I cannot WAIT to do this!! Thank you from the bottom of my empty-hungry stomach!

  5. Nicole George July 19, 2016 at 11:44 am #

    This seriously looks so good! And so different. I’m not gonna lie, but I am gonna try it! I’ll let you know how it goes 😉

    http://WWW.BYNICOLEGEORGE.COM

  6. Natalie July 19, 2016 at 12:32 pm #

    I’m eating steel cut oats while reading this. Holla! Never tried them savory style, though. This looks delicious. Speaking of risotto, I made it once in the oven and it was 50000x easier. Like no stirring and then, it’s just done.

  7. Christie Campbell July 19, 2016 at 3:53 pm #

    I love making oatsotto as I like to call it. Steel cut oats are so under appreciated in the culinary world. This look amazing

  8. Lindsay July 20, 2016 at 5:51 am #

    Can I use regular steel cut oats?

    • Bev Weidner July 20, 2016 at 6:08 am #

      You can! It will probably take a bit more stirring to get the texture just right, but you can definitely use them. Hope you like it!

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