Steel cut oat creamy mushroom vegan risotto

This savory steel cut oat risotto is OUT OF THIS WORLD! Sauteed mushrooms, onions, garlic & thyme, deglazed with a crisp California Pinot Grigio, slow cooked with a rich vegetable broth, then finished with a creamy cashew and vegan Parmesan sauce… I repeat… OUT OF THIS WORLD!
It tastes incredible, and is so good for you, steel cut oats are naturally gluten free, low glycemic and full of gut healthy soluble fiber.

2 cups steel cut oats
1/2 cup dry white wine, I used a California Pinot Grigio (Sutter Home)
One large vidalia/sweet onion (or regular yellow onion) finely chopped, roughly 1.5 cups
1/2 tbsp oil. I used avocado oil
8 oz organic crimini/baby bella mushrooms sliced
8 oz organic oyster mushrooms
2 large garlic cloves finely minced
8 cups vegetable broth
cooking oil spray

View the full recipe at Pure Foods Blog →