Steel-Cut Oat Risotto with Butternut Squash and Mushrooms

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 2 cups butternut squash diced peeled ()
• 1 pound cremini mushrooms sliced
• 1 cup cooking wine dry white
• 28 ounce less-sodium chicken broth fat-free canned
• 0.5 teaspoon sage fresh chopped
• 2 teaspoons sage fresh chopped
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 0.8 cup onion diced
• 3 ounces parmigiano-reggiano cheese fresh divided grated
• 1 Dash pepper black freshly ground
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 cups steel-cut oats 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 40
2. To prepare squash, combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat.
3. Bake at 400 for 20 minutes or until tender and beginning to brown, stirring every 7 minutes. Set aside; keep warm.
4. To prepare risotto, bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
5. Heat a medium saut pan over medium-high heat. Coat pan with cooking spray.
6. Add onion and garlic; saut 3 minutes or until golden.
7. Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.
8. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
9. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes).
10. Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
11. Melt butter in a large nonstick skillet over medium-high heat.
12. Add mushrooms and 1/2 teaspoon salt; saut 3 minutes or until tender and beginning to brown. Stir in squash; cook 1 minute or until thoroughly heated.
13. Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.