Grammy's Kitchen · Risotto · Steel-Cut Oat "Risotto" with Butternut Squas
One of 89 risotto recipes we measured
from cookieandkate.com
49 cooks on cookieandkate.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 453% |
| fat | 0% | 15% |
| protein add | 0% | 22% |
| vegetables and beans | 0% | 38% |
| aromatics | 0% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons extra-virgin olive oil |
| 150 g | 1 medium red onion, chopped |
| 907 g | 1 small (2 pounds) butternut squash or 2 sweet potatoes, peeled and diced into 1/2” cubes |
| 6 g | 1 teaspoon salt, divided, more to taste |
| Pinch of red pepper flakes | |
| 12 g | 4 cloves garlic, pressed or minced |
| 120 g | 1 1/2 cups steel-cut oats |
| 2 packed cups chopped kale, ribs removed (about 1/2 bunch) | |
| 118 g | 1/2 cup dry white wine* |
| 1420 g | 6 cups water |
| 50 g | 3/4 cup (1 3/4 ounces) freshly grated Parmesan cheese |
| 28 g | 2 tablespoons butter |
| 15 g | 1 tablespoon lemon juice |
| Freshly ground black pepper, to taste |
Method: 4 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this and am eating it as I speak/type! I made it vegan, substituting nutritional yeast for the parmesan 1:1. I left out the butter and cooked the onion and squash with water instead of oil. I left out all the salt (trying to reduce my salt intake). With” — a cook, 5.0★
“I made this recipe last night thinking it would be a good supper on a cold day. I followed the recipe as written. When it was time to be served I put some Parmesan on top. It looked great...then my husband and daughter started eating it. To my dismay m” — a cook, 1.0★