- In a large saucepan over medium heat, add 2 tablespoons of butter. When melted, add the shallot and cook until soft, 2-3 minutes. Add the Traditional Steel Cut Irish Oatmeal. Using a wooden spoon, stir to coat and toast 2-3 minutes. Add the stock and squash and bring to a simmer. Simmer until just-tender, about 25 minutes.
- When the oat risotto and squash are cooked, stir in ¾ cup Parmesan and the remaining butter. Season to taste with salt. Serve in individual bowls, garnished with remaining cheese and sage, or on the side with grilled chicken breast.
For a more flavorful “risotto,” add a ½ cup white wine.
Swap out the Parmesan for Pecorino, Asiago or any firm, dry cheese.
Garnish with soft fresh herbs, such as parsley, chives or tarragon.