Steel Cut Oat Risotto with Butternut Squash and Vegan Bacon
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This creamy, smoky butternut squash and vegan bacon risotto is so easy to make and features nutritious steel cut oats.
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cups butternut squash, chopped
  • 2 garlic cloves, minced
  • 1 cup One Degree Organic Steel Cut Oats, uncooked
  • 4½ cups low-sodium vegetable broth
  • 1 cup peas, thawed from frozen
  • 1 cup tempeh bacon, cooked and chopped
  • salt to taste
Optional Toppings:
  • fresh sage or thyme, chopped
  • vegan parmesan
  1. Warm olive oil over medium heat. Add onion and butternut squash and cook for about 10 minutes until squash has softened.
  2. Add garlic and cook for 30 seconds.
  3. Add oats and 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, stirring frequently. If mixture gets to dry, add additional vegetable broth.
  4. Once oats are cooked through and creamy, stir in tempeh bacon and peas and cook for an additional 1-2 minutes.
  5. Add salt and pepper to taste.
  6. Serve topped with vegan parmesan and chopped herbs.
Recipe by Whitney E. RD at