Oatmeal Risotto

Name: Oatmeal Risotto
Total time: 10 min
Yield: 193.3 g
Ingredients: Ground Black Pepper 0.3 g; Raw Egg 55 piece; Sangha Cheese Calcium Cheese 18 slice; Fresco Beef Cream Soup 60 g; Rolled Oats 60 g

Cook 10 min Difficulty EASY 414 kcal

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Ingredients

Main ingredients

Ground Black Pepper 0.3 g
Raw Egg 1 piece
Sangha Cheese Calcium Cheese 1 slice
Fresco Beef Cream Soup 60 g
Rolled Oats 60 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 43.83 g 43%

Protein 17.74 g 17%

Fat 17.73 g 39%

Serving size 193.3g

Cooking steps

1

Finely chop the onion and garlic.
2

Heat olive oil in a pan and sauté the onion and garlic.
3

Add the oatmeal and stir-fry for about 1 minute.
4

Pour in milk and water, then simmer over low heat while stirring.
5

Season with salt and pepper.
6

Sprinkle with Parmesan cheese and herbs to finish.

Oatmeal Risotto

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