hese steel cut oats are a quick cooking oats so the risotto has a very porridge-like consistency.
Serves: 4 | Prep: 25 mins
Melt the butter in a heavy-based saucepan over low heat. Add the leek and cook until very soft, about 7 minutes. Add the garlic, mushrooms and herbs and cook for a further 1-2 minutes.
Increase the heat to medium, pour in the white wine and allow to bubble up. Add the steel cut oats and cook for 1 minute, stirring continuously. Add 2 cups of hot stock and cook until the oats have absorbed almost all of the stock. Add stock 1 cup at a time until the oats are tender, 8-10 minutes. Season with salt and freshly ground black pepper.
Stir in the parmesan cheese and chopped parsley.