Oatmeal Risotto

Name: Oatmeal Risotto
Yield: 592 g
Ingredients: Salt 2 g; Grana Padano 15 g; Oyster Sauce 10 g; Roasted Onion 80 g; Chicken Tenderloin 176 g; Enoki Mushrooms 106 g; Bracken (Blanched) 53 g; Maeil Soy Milk 99.9 190ml 120 ml; Rolled Oats 30 g

568 kcal

#Low Calorie #Vegan #Mediterranean Diet

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Ingredients

Main ingredients

Salt 2 g
Grana Padano 15 g
Oyster Sauce 10 g
Roasted Onion 80 g
Chicken Tenderloin 176 g
Enoki Mushrooms 106 g
Bracken (Blanched) 53 g
Maeil Soy Milk 99.9 190ml 120 ml
Rolled Oats 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 47.17 g 33%

Protein 59.63 g 41%

Fat 16.77 g 26%

Serving size 592g

Cooking steps

1

Finely chop the onion and mushrooms.
2

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

Add oatmeal and stir-fry.
4

Pour in low-fat milk, then simmer on low heat while stirring.
5

Season with salt and pepper.
6

Finish with parsley.

Oatmeal Risotto

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