Steel-Cut Oats Risotto with Mushrooms and Walnuts

Serves 4
Ingredients
1 Tbsp. extra-virgin olive oil
1 cup sliced summer squash (such as zucchini)
1 cup sliced leeks, green and white sections
2 cups sliced brown mushrooms
2 garlic cloves, minced
1/2 tsp. ground black pepper
2 1/2 cups low-sodium vegetable broth
1/2 cup white wine
1 cup uncooked steel-cut oats
1/2 cup chopped walnuts
1/3 cup packed fresh basil, chopped

Instructions
1. Heat the olive oil in a large saucepan. Add the squash, leeks, mushrooms, garlic, and black pepper and sauté for 3 minutes.
2. Meanwhile, heat the broth and wine in a small saucepan over medium heat until warm but not boiling.
3. Stir the oats and walnuts into the vegetable mixture. Ladle approximately 1/2 cup of the warm broth mixture over the mixture. Cook over medium heat, stirring constantly, until the liquid is absorbed.
4. Add another 1/2 cup broth mixture and continue cooking, stirring, and adding more warm broth until all the broth has been incorporated and the risotto is creamy and just tender, about 20 minutes.
5. Stir in the fresh basil, and serve immediately.

Nutrition Facts (Per Serving)
Calories: 345
Protein: 10 grams
Carbs: 38 grams
Fat: 16 grams