Steel Cut Oat Risotto with Butternut Squash and Spinach

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings



  • 2⁄3 cup Quaker® Quick 3-Minute Steel Cut Oats

  • 1 cup low sodium chicken stock (vegetable stock can be substituted)

  • 1 shallot, diced (roughly 2 tbsp.)

  • 2 cloves garlic, minced

  • 1 1/2 cup spinach 

  • 2 tbsp. Parmesan cheese 

  • 1/2 cup butternut squash, roasted or frozen 

  • salt and pepper to taste


  1. Cook oats in the microwave according to package directions, swapping chicken or vegetable stock for water. 

  2. Meanwhile, mince the garlic and shallot. Add to a sauté pan and along with butternut squash (if using frozen, butternut squash will have to cook longer, if already roasted this step is simply to get it crispy). 

  3. Add spinach until just lightly sautéed. 

  4. Remove from heat and fold into oats. Top with parmesan cheese and salt and pepper to taste.