Steel-Cut Oat "Risotto" with Butternut Squash and Kale

Name: Steel-Cut Oat "Risotto" with Butternut Squash and Kale
Total time: 60 min
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

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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, than

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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