Steel Cut Oats Risotto with Peas and Corn

Risotto is one of those comfort foods that takes some time to prepare.  However, the process of slowly adding liquid to the grains and letting it absorb is the perfect time to indulge in a glass of wine and relax while listening to some music.  Just saying. 

Even though arborio rice is traditionally used in this dish, I mixed things up a bit by using plain, old steel cut oats.  The end result was just as delicious, but a little more nutritious. 

Steel Cut Oats Risotto with Peas and Corn

2 tablespoons butter
Drizzle extra virgin olive oil
1 medium onion, diced
1 cup steel cut oats
1/4 dry wine {I used red}
3/4 frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 can cannellini beans, rinsed and drained
1 cup grated parmesan, divided
1 quart vegetable stock
1 cup water
Kosher salt and pepper to taste

1.  In a medium stockpot, melt butter and heat oil together.  
2.  In a separate pot, heat broth plus an extra cup of water.
3.  Thaw peas and corn in a colander using hot water.  Set aside. 
4.  Add onions to butter/oil and cook 4-5 minutes until translucent. 
5.  Add oats and cook one minute to toast.  
6.  Remove pot from stove and add wine.  Bring back to cooktop and stir through, about a minute or two until wine is dissolved. 
7.  Slowly add broth {one cup at a time} making sure that each cup is absorbed before adding more.  Repeat this process until mixture is thick and creamy and liquid is used up.
8.  Remove from heat and stir in vegetables and 3/4 cup of the cheese.  Add salt and pepper to taste.  
9.  Serve into bowls and top with the remaining 1/4 cup of cheese.     

Serves 4 -6