Oatmeal Risotto

Name: Oatmeal Risotto
Yield: 570 g
Ingredients: Grilled King Oyster Mushroom 80 serving; Enoki Mushrooms 100 g; Parmesan Cheese 20 g; Oat Milk 190 ml; Oatmeal 50 g; Onion 100 g; Olive Oil 10 spoon; Balsamic Dressing 10 g; Tuna Sauce 10 g

483 kcal

#oatmeal risotto #healthy food #diet #easy cooking #breakfast #nutty dish #vegetarian #European cuisine #one-bowl meal #homemade meal

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Ingredients

Main ingredients

Grilled King Oyster Mushroom 1 serving
Enoki Mushrooms 100 g
Parmesan Cheese 20 g
Oat Milk 190 ml
Oatmeal 50 g
Onion 100 g

Seasonings/Sauce

Olive Oil 10 spoon
Balsamic Dressing 10 g
Tuna Sauce 10 g

Nutrition summary

Carbohydrates 59.64 g 48%

Protein 16.63 g 13%

Fat 21.33 g 39%

Serving size 570g

Cooking steps

1

Chop the onion and mushrooms.
2

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

Add the oatmeal to the pan and stir-fry, then pour in the oat milk and bring to a simmer.
4

Season with salt and pepper to taste.
5

Stir constantly and cook until the risotto thickens to your desired consistency.
6

Finish by sprinkling Parmesan cheese on top.

Oatmeal Risotto

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