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Steel Cut Oat Risotto with Butternut Squash and Spinach

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 5 mins
Servings 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


  • Cook oats in the microwave according to package directions, swapping chicken or vegetable stock for water. 
  • 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). 
  • Add spinach until just lightly sautéed. 
  • Remove from heat and fold into oats. Top with parmesan cheese and salt and pepper to taste.