Mushroom Risotto (Oat Rice Version)

Based on oat rice (2:1). No protein sources included.

Cook 25 min Difficulty NORMAL 497 kcal
#Low Sugar #Low Carb #Low Calorie #Vegan
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Ingredients
Main ingredients
  • Oat Rice (2:1) 140 g
  • Proper Real Cheese 1 piece
  • Original Easy-to-Digest Milk 1 serving
  • Olive Oil 1 spoon
  • Minced Garlic 1 teaspoon
  • King Oyster Mushroom 1 piece
  • Onion 1 serving (1/2 piece)
Seasonings/Sauce
  • Low-Sugar Oyster Sauce 10 g
Nutrition summary
Carbohydrates 59.99 g 47%
Protein 18 g 14%
Fat 22.45 g 39%
Serving size 543g
Cooking steps
  1. 1

    Chop mushrooms and onions; slice garlic thinly.

  2. 2

    Sauté the chopped mushrooms. (If using raw chicken breast, sauté it together now.)

  3. 3

    Add olive oil, onions, garlic, and 1T oyster sauce; stir-fry.

  4. 4

    When the onions turn translucent, add one cup of milk (a pinch of salt).

  5. 5

    Add oat rice and cheese; simmer.

  6. 6

    Break up 2 peperoncino and add as desired.

  7. 7

    Keep stirring—when the texture thickens up, turn off the heat.

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