steel-cut oat risotto from Outlander Kitchen Chef Theresa Carle-Sanders

Steel-Cut Oat Risotto with Shiitakes and Pancetta

I'm tardy with this post, but I have an excuse.

I wanted to post this awesomely delicious recipe for Outlander Kitchen's 3rd Anniversary on October 31, but then I had an accident involving a brand-new, very sharp vegetable peeler, a butternut squash and my left pinky.

Let's just say my pinky (especially the nail and tip) suffered the brunt of the damage.


I'm not going to share the details, because, after all, this is a food blog.  Without getting into it, it's the worst thing I've ever done to myself in the kitchen; even the doctor in our small island clinic said it was the most interesting thing he'd had to treat all week.

Claire would have been in her element.

As for me, it kept me out of the kitchen and off of my computer for a couple of days, until the hotdog-sized bandage was changed to something more manageable.  Have you ever tried to wash the dishes or hit the shift key with the equivalent of a Dunedin sausage on your finger?

Instead, I read.

This week, I got back into the swing of things and finally made this steel-cut oat risotto after waiting months for summer's end and the opening of comfort food season.

We enjoyed it on a rainy night, garnished with basil oil and with some of the dreaded roasted butternut squash on the side. Both My Englishman and I loved it; he's already asked me to make it again.

Try it! Trust me. It's my anniversary gift to you all for the years of love and support.

Warm, earthy, savoury and cheesy -- they may be oats, but this certainly ain't parritch.

steel-cut oat risotto

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