How to make:
Pumpkin Sage Oat Risotto
Make this pumpkin risotto for a cozy weeknight dinner. This oat risotto is a fun take on savory oatmeal full of autumnal pumpkin sage flavor.
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Author:
Yield:
4 1x
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 1 2/3 cups Quaker® Steel Cut Oats Quick 3-Minute
- 1/2 cup dry white wine
- 1/2 cup pumpkin puree
- 3 tablespoons sage, finely chopped (1/2-ounce package)
- 4 cups low-sodium vegetable broth
- 2 tablespoons nutritional yeast or vegan parmesan
- 1/2 teaspoon ground thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a pot over medium heat, add olive oil. When hot, add onion. Cook for 8-10 minutes, until lightly browned. Add garlic and stir. Cook for 1-2 minutes, until garlic is fragrant.
- Add oats and white wine. Stir; cook until oats have absorbed all liquid. Add pumpkin and sage; stir to incorporate.
- While stirring, slowly pour in the vegetable broth. Increase heat to high; bring to a boil. Reduce heat to low and let simmer for 15 minutes, stirring frequently.
- Remove pot from heat. Add nutritional yeast, thyme, salt, and pepper; stir.
Find it online: https://www.emilieeats.com/pumpkin-sage-oat-risotto/