1 leek (white & light green parts), halved lengthwise and sliced
2 garlic cloves, minced
12 oz mushrooms (a mix: e.g. white, cremini, shiitake), chopped
2 tsp fresh thyme leaves (or 1 tsp dried)
1 tsp dried sage (or ½ tsp ground)
¼ tsp black pepper
¼ cup dry white wine (optional)
1 cup steel-cut Irish oats
½ cup grated Parmesan (or vegan alternative)
1 Tbsp fresh lemon juice
2 Tbsp fresh parsley, chopped, for garnish
Salt, to taste
Instructions:
Sauté Vegetables & Mushrooms
Set the claypot to Sauté / High.
Add butter (or olive oil). Once melted and hot, add the sliced leek and a pinch of salt. Sauté ~2 minutes.
Add garlic, mushrooms, thyme, sage, and black pepper. Cook ~7–8 minutes, stirring often, until the mushrooms are browned and the aromatics are fragrant.
Deglaze with Wine (Optional)
Pour in the white wine, stirring to deglaze the pot and lift up any browned bits. Cook ~1 minute to reduce slightly.
Add Steel-Cut Oats
Stir in the steel-cut oats, coating them in the mushroom mixture for ~1 minute.
Begin the Risotto Process
Add 2 ladles (about 1½ cups) of the stock to the oats. Stir frequently until the liquid is mostly absorbed.
Repeat: add stock, stir until absorbed, then add more, over ~18–22 minutes (or until oats are tender). You don’t have to stir constantly, but frequent stirring helps.
Finish & Season
Once the oats are cooked through and creamy, vigorously stir in the Parmesan (or vegan alternative) and lemon juice.
Taste and season with additional salt or pepper as needed.
Serve & Garnish
Spoon into bowls and garnish with fresh parsley (and extra cheese if desired). Serve immediately.
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