Mushroom Oat Risotto With Gruyere

Steel-cut oats give this "risotto" a lovely, earthy flavor as well as whole-grain nutrition. Paired here with savory sauteed mushrooms, hearty herbs and nutty Gruyere cheese, it makes a sumptuously satisfying side for roasted poultry or meat. Swap in vegetable broth and serve in a larger portion as a vegetarian main course.

5 cups no-salt-added or low-sodium chicken broth

2 tablespoons olive oil

1 large shallot, chopped (½ cup)

8 ounces sliced mixed mushrooms

2 cloves garlic, thinly sliced

1 tablespoon fresh thyme leaves

½ teaspoon kosher salt, or more as needed

¼ teaspoon freshly ground black pepper

1 cup dried, steel-cut oats (not quick-cooking)

¼ cup dry white wine

¼ cup plus 2 tablespoons shredded Gruyere cheese

1 tablespoon chopped fresh parsley leaves, for garnish

Heat the broth in a saucepan over medium heat; once it starts to bubble at the edges, reduce the heat to low, cover and keep warm.

Heat the oil in a large, high-sided skillet over medium heat; stir in the shallot and cook for 1 to 2 minutes, until softened. Add the mushrooms, garlic, thyme, salt and pepper and cook for about 6 minutes, stirring occasionally, until the mushrooms have released their water and begin to brown. Add the oats and cook for about a minute, stirring, until they are lightly toasted, then stir in the wine.

Add two ladles of the hot broth and cook, stirring frequently, until it is absorbed; then add one ladle of broth at a time, cooking until nearly absorbed each time, stirring frequently, until the oats are al dente; this will take about 25 minutes total. (You do not need to stir constantly.)

Stir in ¼ cup of the cheese until it is melted. Serve hot, garnished with the remaining 2 tablespoons of cheese and a sprinkle of parsley.

Serves 4 (makes 5 cups)

Nutrition | Per serving: 310 calories, 12 g protein, 35 g carbohydrates, 13 g fat, 4 g saturated fat, 10 mg cholesterol, 300 mg sodium, 5 g dietary fiber, 6 g sugar

From nutritionist and cookbook author Ellie Krieger