Savory Oatmeal, Risotto Style - cooking recipe

Ingredients

1/2 onion, chopped
1 large carrot, chopped
1 large celery rib, chopped
8 ounces sliced mushrooms
1 teaspoon fresh thyme
1 garlic clove, minced
1 tablespoon butter
1/4 cup steel cut oats
2 tablespoons white wine
1 cup chicken broth or 1 cup chicken stock
Worcestershire sauce
salt & pepper

Preparation

Melt butter in a saucepan over medium heat. Add chopped onion, carrot, and celery. Add salt and pepper and continue to saute. Next add sliced mushrooms, continue with sauteing, then add garlic and fresh thyme. (If not using mushrooms, omit the thyme.) Once liquid from shrooms has been released and re-absorbed, add the steel-cut oats, stirring to coat with melted butter from the sauteed veggies, crisping slightly.
Deglaze with a splash of white wine, stirring well to combine. Add chicken stock or broth. Bring to boil, then reduce heat to simmer. Cover saucepan with lid slightly offset and continue to simmer for about 30 minutes until desired consistency. Should be creamy from the carbs in the oats and look similar to risotto.
Adjust seasonings with salt, pepper, and Worcestershire sauce. Serve warm in soup bowl.