Steel-Cut Oat “Risotto” with Butternut Squash and Kale
This hearty risotto recipe is made with steel-cut oats instead of rice! It’s thick, creamy and rich like regular risotto, but with extra texture and flavor.
Updated by Kathryne Taylor on August 29, 2024
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Risotto with oats? Yes! I’d be skeptical if I were you, but let me tell you—I’m pleasantly surprised by how much I love this twist on risotto. Traditional risotto is time consuming, rich and delicious, but doesn’t have much to offer in the nutrition department.
I’ve learned how to make a baked version with brown rice and lots of vegetables, but it still takes a little too much time to qualify as an easy weeknight meal.
Enter steel-cut oat risotto! Also known as, another way to use those steel-cut oats in your pantry, for something other than steel-cut oatmeal. Like arborio rice, steel-cut oats get nice and creamy when cooked.
Unlike brown arborio rice, steel-cut oats require about 25 minutes on the stove, with minimal fuss. Steel-cut oats are 100% whole grain and are a good source of fiber, so this risotto will stick with you.
This flexible risotto recipe is the perfect solution for your extra fall produce. I used a combination of kale and butternut squash here, but you could easily replace the kale with chard, spinach or collard greens. Try sweet potato or carrots in place of the butternut squash!
For another flexible recipe with oats, don’t miss my kale, apple and goat cheese salad with granola “croutons.” As always, please let me know how you like this recipe in the comments.
Watch How to Make Steel-Cut Oat Risotto
Steel-Cut Oat “Risotto” with Butternut Squash and Kale
This hearty risotto is made with steel-cut oats instead of rice! It’s thick, creamy and rich like regular risotto, but with extra texture and nutty flavor, thanks to the oats. You’re going to love it! Recipe yields 4 generous or 6 more modest servings.
Ingredients
- 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 ½” cubes
- 1 teaspoon salt, divided, more to taste
- Pinch of red pepper flakes
- 4 cloves garlic, pressed or minced
- 1 ½ cups steel-cut oats
- 2 packed cups chopped kale, ribs removed (about ½ bunch)
- ½ cup dry white wine*
- 6 cups water
- ¾ cup (1 ¾ ounces) freshly grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
Instructions
- In a medium Dutch oven or soup pot, warm the olive oil until shimmering. Add the onion, butternut, ½ teaspoon of the salt, and the red pepper flakes. Cook, stirring often, until the onion is translucent and the butternut is mostly tender, about 8 to 10 minutes.
- Add the garlic and stir to combine. Add the oats and kale and cook, stirring often, until the kale has mostly wilted, about 2 minutes. Add the wine and use a wooden spoon or silicone spatula to scrape up any browned bits that have formed against the bottom of the pan. Cook, while stirring, for another 1 to 2 minutes.
- Add the water and remaining ½ teaspoon salt. Raise the heat to high and bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is very creamy and thick (see photos), about 20 to 30 minutes. As time goes on, you might need to stir more frequently and reduce the heat to prevent scorching the bottom.
- Remove the pot from the heat and stir in the Parmesan, butter, lemon juice and several twists of black pepper. Let the risotto rest for 5 minutes before serving. Once you’re ready to serve, season generously with additional salt (I usually add at least ¼ teaspoon), and black pepper. Add an extra squeeze of lemon juice if it needs an extra boost of flavor. Divide into bowls and serve.
Notes
Make it vegan: Omit the Parmesan altogether or replace it with cashew sour cream, to taste (see my cookbook, page 217). Omit the butter altogether or stir in some extra-virgin olive oil for extra richness.
*Wine note: Choose a dry, unoaked white wine, such as sauvignon blanc. If you don’t want to include alcohol in your risotto, simply omit it (no substitutions required).
Parmesan note: Vegetarian Parmesans do exist—look for the animal rennet-free varieties. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This was absolutely incredible! I used broth instead of water and decided to make it vegan. Instead of Parmesan and butter, I added a little nutritional yeast towards the end. Fantastic! It’s going to be much lunch all week. So filling without making me feel weighed down.
THIS. WAS. HEAVENLY. I’m not even that big of a fan of risotto but this recipe intrigued me and the flavors are absolutely superb! I used chicken broth in place of some of the water, and added goat cheese along with the Parmesan (HIGHLY recommend), and it was pretty much perfect. Will be eating this for breakfast, lunch, and dinner until it runs out.. and then making more!
Forgot to mention: I didn’t add the butter because it was already incredible rich!
Just made this for dinner. I didn’t have any wine so left that out, and used the powdery parmesan (though I wish I had the real thing!) It was delicious, although I never actually forgot I was eating oatmeal. Would definitely make it again though! Thanks!
You’re welcome, Gabrielle!
This recipe is delicious. Thank you Kate for spending all the time you do in creating masterpieces. I’m not sure if there’s anything you make that we don’t like. I’m old (in my 50’s :) ) and love to cook so I do make tweaks here and there but your recipes are very good for us.
Thank you, Cheryl! :)
I am Indonesian and I have almost zero idea on how to cook butternut squash. One day I saw this beautiful veggie at the market and decided to buy one without thinking how do I’m going to cook it.
Then, I found this post. I was skeptical at first because I am not a big fans of oatmeal. But having almost all of the ingredients, I decided to try it out.
It turns out that this meal is super satisfying and delicious! I made it vegan; so I didn’t add any kind of cheese and changed the butter (and olive oil) to virgin coconut oil. The taste was still amazing!! Definitely gonna make it again!!
Lovely! Thank you, Livia for your comment. I’m happy you liked it so much.
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). Without all the extra salt, it is a bit bland, though definitely still good. I love the flavour of the butternut and it was suuuuuper easy and quick to make! It looks wonderful too. I loved using oats instead of rice, since oats have more fibre and I tend to avoid simple carbs like pasta and rice now. We will see how it olds up when I reheat it tomorrow….! Next time I’ll probably make it with veg stock for a bit more flavour and to balance out the sweetness of the squash. (That’s adding a bit of salt, I know!)
Thanks for sharing your variation, DJ!
OK…it took me a while to finally try it, but OMG! I am now a believer! This recipe is fantastic. Easy and quick. Tastes great and plays well with smoked baked tofu(mine), braised chicken thighs (my wife’s), and vegan brats. This will be added to the rotation. Give Cookie a pat!
I’m glad you finally tried it! Thanks so much for your review!
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 my husband declared “I cannot eat this” my daughter being kind ate it but said not to make it again, and I have to agree with them. I feel the steel cut oats are too overpowering giving it a very bland and bizarre taste no matter how much cheese we added.
Just not worth all the work it took.
Very disappointing.
On the other hand your squash soup is amazing, I have made it numerous times now.
Hi Penelope! I’m sorry you didn’t like this one. If you are looking for a more traditional risotto recipe, try my butternut squash or mushroom one. Thanks for letting me know your thoughts!
Made this risotto for dinner tonight! It was amazing!!! Everyone loved it. I used sweet potatoes instead of the butternut squash. This is the 4th or 5th recipe of yours that I have made and I love them all. I ordered your cookbook off amazon after making this dish!
Hands down, bar none, the BEST savoury oatmeal recipe I’ve ever tried
Thanks, Cat!
I always cook steel-cut oats in the slow cooker, so I thought I’d do that with this recipe too. My slow cooker has a sauté function so I sautéed the onions first. As there’s no evaporation in the slow cooker, I reduced the liquid to 5 cups (plus the half cup of wine), cooked it on low for 8 hours, and that was about right. Re the recipe itself, I think it depends how much of a problem you have with the idea of savoury porridge. My partner loved this, but he also loves congee, which I don’t. So I’d say if you have no problem with savoury porridge, this is a great recipe, but if you do, probably better not to attempt it.
I appreciate you sharing your experience, Sasha. I know others will find this helpful!
I made this for dinner tonight and it is so delicous! I used a vegetarian chicken style stock instead of water, such a simple and fast recipe I’ll definitely make again! Loving all of your great recipes Kate :)
Thank you, Bhavni!
I love this recipe! Very delicious – I like a bit more spice in mine so added a bit more. Thanks for the great recipes!
Thank you for your review, Tori!
I was interested in this recipe because I wasn’t sure how steel cut oats would taste, but it is delicious! I didn’t have white wine but I think it really would have added flavor. I also think chicken broth would have added a little depth as well (having made risotto with veggie broth before). That being said, I am really glad I tried this!
I’m glad you liked it! Thank you for your review, Taryn.
I made this recipe tonight! Just amazing! Super delicious and easy to make!!! I love all your recipes Kate! Thank you.
You’re welcome! I’m happy you loved it, Claudia!
Looks delicious! When do you add the oats?
See step 2! :)
Very delicious and so simple!
I was very skeptical of the oats but made this dish (just without the wine) and it was delicious!
I’ve been eating the left overs as well just sprinkling a bit of water in the bowl before heating up.
Thanks so much, Kate!
Color me surprised! This dish was so flavorful that I kept wanting one more bite, even though it is also satisfying and filling. My husband won’t eat squash or sweet potatoes, so next batch I’ll try roasted carrots.
Thank you for deliciousness! And by the way, the first time I have bought steel-cut oats on purpose!
I love that! Thank you for sharing, Linda.
Sooooo good!!!! Sooo easy!! Thank you!!
You’re welcome, Stephanie! I appreciate your review.
So incredibly delicious!
“Cookie and Kate does it again” has become a popular phrase in our household! Loved this sm!
Thank you, Amanda! I’m glad you loved it.
Never tried savory oats until this recipe and wow – so good! Even my skeptical husband was practically licking the bowl! Used spinach instead of kale and omitted the wine but this is a hit that will be on regular rotation. And definitely easier than another traditional butternut squash risotto recipe that we fell in love with last year.
I made this recipe last night. I used sweet potatoes since that’s what I had on hand. I found the cooking time was similar to traditional risotto except I didn’t have to stir it as frequently. It made a large batch so we are going to have it for dinner tonight so we’ll see how it reheats. The texture was definitely different. I think I prefer the traditional risotto more.
I appreciate your feedback, Lori!
Made this tonight– I’ve never used steel cut oats like this, so I was curious… and the recipe was perfect for a chilly fall evening. Delightfully hearty and deliciously innovative.
I’m glad you loved it, Kate! I appreciate your review.
Delicious, just like every other recipe of yours that I’ve made. Made it vegan by using evoo instead of butter and nutritional yeast instead of parm. Used carrots and sweet potatoes because it’s what I had. Makes a lot so will feed a crowd or plan on leftovers.
I came across this recipe after reading a recipe suggestion in Healthline and searching for something similar. I made it tonight and it was great – very risotto like, delicious. I added sautéed mushrooms, and “thought about” adding prawns…. it needed the extra salt you suggested, but bottom line, I made my wife happy which is a very high score. But the health facts are important. Risotto with rice has a high Glycemic Index so we avoid it. Do you know what the Glycemic index of this recipe is? That would be useful to know.
I’m sorry, I don’t have that information for you. The nutrition information is below the notes section.