Tomato Oat Risotto

Name: Tomato Oat Risotto
Yield: 341 g
Ingredients: Boiled Chicken Breast 60 g; Cheddar Cheese 16 serving; Fresco Tomato Spaghetti Sauce 75 g; Dongwon Whole-Grill Vienna Sausage (Wine Aged) 40 g; Enoki Mushrooms 65 g; Water (Mineral Water) 50 ml; Oatmeal 35 g

Difficulty EASY 354 kcal

#Tomato Risotto #Oatmeal Recipe #Diet Meal #One-Bowl Dish #Risotto Recipe #Easy Cooking #Oatmeal Risotto #Brunch #Low-Calorie Dish #Home Cooking

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Ingredients

Main ingredients

Boiled Chicken Breast 60 g
Cheddar Cheese 0.8 serving
Fresco Tomato Spaghetti Sauce 75 g
Dongwon Whole-Grill Vienna Sausage (Wine Aged) 40 g
Enoki Mushrooms 65 g
Water (Mineral Water) 50 ml
Oatmeal 35 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 21.11 g 24%

Protein 28.8 g 33%

Fat 16.28 g 42%

Serving size 341g

Cooking steps

1

Finely chop the tomato and onion.
2

Prepare the oatmeal.
3

Heat olive oil in a pan and sauté the onion.
4

When the onion becomes translucent, add the tomato and sauté.
5

Add the oatmeal and mix well.
6

Pour in vegetable broth or water and simmer until the oatmeal is cooked.
7

Season with salt and pepper.
8

Finish with Parmesan cheese and basil on top.

Tomato Oat Risotto

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