
Steel-Cut Oat "Risotto" with Butternut Squash and Kale
Ingredients (14)
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 small (2 pounds) butternut squash or 2 sweet potatoes, peeled and diced into 1/2” cubes
- 1 teaspoon salt, divided, more to taste
- Pinch of red pepper flakes
- 4 cloves garlic, pressed or minced
- 1 1/2 cups Quaker Steel-Cut Oats
- 2 packed cups chopped kale, ribs removed (about 1/2 bunch)
- 1/2 cup dry white wine*
- 6 cups water
- 3/4 cup (1 3/4 ounces) freshly grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
Directions
Learn how to make this recipe at Cookie and Kate