Mouthwatering Mushroom Oat Groat Risotto

Tami Kramer Nutmeg Notebook

Mouthwatering Mushroom Oat Groat Risotto

5 from 2 votes

Let's whip up a delicious Oat Groat Risotto, a wholesome twist on the classic dish. Rather than traditional rice, we are using nutrient-rich oat groats for a chewy, yet creamy texture as the base. The hearty portobello mushrooms infuse a deep, earthy flavor, while the butternut squash adds a subtle sweetness and velvety richness. Both Instant Pot and stove top cooking directions are included.

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Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

2 cups chopped onion, red or white
1/2 cup diced celery
1/2 cup diced carrots, optional
2 cups diced baby bella mushrooms
1 tbsp chopped garlic
1 1/2 cups raw butternut squash cut into 1/2 inch pieces optional
2 cups oat groats
2 1/2 tsp dried thyme
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt substitute - I like Local Spicery sel-acious
2 1/2 cups vegetable broth, heated to boiling
1 cup frozen peas, thawed

Garnishes

1 tbsp fresh lemon juice
fresh thyme
oven roasted kabocha slices instead of butternut squash cooked in the risotto
Balsamic vinegar or flavored balsamic vinegars
freshly ground black pepper

Method

Instant Pot Pressure Cooker

Set a 6 QT instant pot to sauté mode. When it is hot, add a splash of water or vegetable broth to prevent sticking, add onions, carrots if using, celery and mushrooms. Sauté until onion is translucent and the mushrooms release their water. Stir occasionally to prevent sticking adding water or broth if needed.
Add garlic and oat groats, keep stirring to toast the oat groats a little to impart more of a nutty flavor. If they start to stick add a little water or broth. It only takes about 2 minutes.
Add butternut squash if using, garlic powder and onion powder, dried thyme, salt or salt substitute and hot broth, give it a good stir.
Put the lid on the instant pot, set the steam valve to sealing. Push cancel on the instant pot, then using the manual setting set it for 5 minutes on high pressure, natural release. When it is done cooking it will automatically go to the warm setting. Let it stay on the warm setting for 2 hours to allow the oat groats to finish cooking but retain a chewy texture and not be mushy. You can take the lid off at anytime to check the progress and if it is not done, simply put the lid back on and leave it on the warm setting.
The end result will be moist not dry - the liquid adds a creaminess but the oat groats will retain a chewy texture similar to cooked rice but it is not suppose to be dry.
Add the fresh lemon juice, optional peas, fresh thyme leaves to taste if using and freshly ground black pepper.

Serving Suggestions

Serve over a bed of dark leafy greens or along side a bed of steamed broccoli, asparagus or another favorite vegetable, and top with the optional oven roasted kabocha squash if desired. It is also delicious with a side of cooked white beans and greens.

Stove Top Instructions

In a large deep skillet over medium heat on a stove top sauté onions, mushrooms, celery and optional carrots for about 3 minutes or until onions are translucent, adding water or broth if needed to prevent sticking. Add garlic, oat groats, garlic powder, onion powder, dried thyme, optional butternut squash, give it a good stir for about 2 minutes to toast the oat groats, add a splash of water or broth if it starts to stick. after 2 minutes, add broth and bring to a boil, reduce to a simmer, cover with a lid. Let simmer for 45 - 60 minutes until oat groats are cooked. They should be a chewy not mushy. Mix in lemon juice, fresh tarragon, optional peas, and freshly ground black pepper.

Notes

Variations:

Try this recipe cooked with carrots and then top it with oven roasted kabocha squash.

Try cooking butternut squash in the recipe and add frozen green peas before serving.

Try different types of mushrooms or use a medley of your favorite mushrooms for even more savory flavor.

Tried this recipe?

Let us know how it was!