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Savory oatmeal with mushroom and sweet potatoes in a white round bowl and a silver spoon.

Mushroom and Sweet Potato Savory Oatmeal Risotto Recipe

This savory steel cut oats mushroom risotto recipe is a cozy, healthy, plant-based twist on classic risotto. Chewy oats are slowly cooked with mushrooms, sweet potatoes, and chickpeas for a creamy, satisfying dish that delivers real comfort and protein—no rice required.
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Author Kori Butler
Prep Time 10 minutes
Cook Time 1 day 16 hours
Total Time 1 day 16 hours 10 minutes
Course Main Dish Recipes
Cuisine American
Servings 6
Calories 412 kcal

Ingredients
 
 

  • 3 tablespoons butter - vegan or dairy, divided
  • 1 cup yellow onion (small diced)
  • 16 ounces mushrooms (white button, baby portobello, or mix, thinly sliced)
  • 2 teaspoons minced garlic
  • 1 cup steel-cut oats
  • ⅓ cup dry white wine
  • 5 to 6 cups vegetable stock (warmed; plus more as needed)
  • ½ teaspoon kosher salt (plus more to taste)
  • ¼ teaspoon black pepper (plus more to taste)
  • ¾ teaspoon dried thyme leaves (or 2 teaspoons chopped fresh)
  • 8 ounces sweet potato, about 2 cups (peeled and ¼-inch diced)
  • 15.5 ounce can of chickpeas (drained and rinsed)
  • 1 cup sweet peas (fresh or frozen)
  • 2 ounces grated parmesan - vegan or dairy
  • Garnish: chopped fresh parsley or thyme

Instructions
 

  • Heat 2 tablespoons butter in a large pot over medium heat. Add the onion and mushrooms. Cover and sweat until soft but not browned, stirring frequently, about 6–8 minutes. Remove the lid, add the garlic, and sauté 1 minute until fragrant.
    Adding the mushrooms toa white Dutch oven and sautéing them for savory oatmeal and mushrooms with sweet potatoes.
  • Add the steel-cut oats and stir until coated in the butter and vegetables.
    Adding in the oats and sautéing them in a white Dutch oven for savory oatmeal with mushrooms and sweet potatoes.
  • Add 1 cup vegetable broth. Bring to a gentle boil (uncovered) and stir frequently until fully absorbed. Repeat with a second cup, then a third cup, each time stirring until fully absorbed.
    Adding in the broth to the white Dutch oven and stirring together for savory oatmeal with mushrooms and sweet potatoes.
  • Add the remaining broth, wine, sweet potatoes, chickpeas, thyme, salt, and pepper. Continue to cook at a gentle simmer (uncovered), stirring often, until the oats are tender but still slightly chewy and the mixture is creamy, about 15–20 minutes. (Note: If the liquid absorbs before the oats are done, add more broth or water as needed.)
    Adding the chickpeas and sweet potatoes to the Dutch oven for savory oatmeal with mushrooms and sweet potatoes.
  • Stir in the sweet peas and cook 3–4 minutes, just until heated through.
    Adding in peas to the savory oatmeal with mushrooms and sweet potatoes in a white Dutch oven.
  • Remove from heat and stir in the remaining 1 tablespoon butter and parmesan. Adjust seasoning to taste. Garnish with parsley or thyme.
    Adding butter and cheese to the white Dutch oven for savory oatmeal with mushrooms and sweet potatoes.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Steel-cut oats need more time and liquid than barley or rice. Stir frequently to encourage creaminess, and don’t hesitate to add extra broth or water to reach your preferred consistency.
ADAPTATIONS: Swap chickpeas for white beans or lentils for a different protein option. Sweet peas can be replaced with spinach or chopped kale—stir greens in during the final few minutes of cooking until just wilted.
SERVING SUGGESTIONS: Serve as a cozy vegetarian main with a simple green salad, or pair it with roasted vegetables or grilled tofu for a more substantial meal.

Nutrition

Calories: 412kcalCarbohydrates: 57gProtein: 19gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 6mgSodium: 1180mgPotassium: 705mgFiber: 12gSugar: 11gVitamin A: 6057IUVitamin C: 16mgCalcium: 192mgIron: 4mg
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