Oatmeal Mushroom Risotto

Name: Oatmeal Mushroom Risotto
Total time: 10 min
Yield: 390 g
Ingredients: Maya Hangari Ghee Butter 5 g; Shredded Mozzarella Cheese 35 g; Almond Milk 180 ml; Boiled Shiitake Mushrooms 70 g; Onion 70 piece(1/2 piece); Oats (Oatmeal) 30 g

Cook 10 min Difficulty EASY 367 kcal

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Ingredients

Main ingredients

Maya Hangari Ghee Butter 5 g
Shredded Mozzarella Cheese 35 g
Almond Milk 180 ml
Boiled Shiitake Mushrooms 70 g
Onion 1 piece(1/2 piece)
Oats (Oatmeal) 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 38.23 g 38%

Protein 17.19 g 17%

Fat 19.62 g 44%

Serving size 390g

Cooking steps

1

Slice mushrooms and onion thinly
2

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

Add oatmeal and vegetable broth, then bring to a boil
4

Season with salt and pepper
5

Stir until creamy
6

Serve on a plate and garnish with parsley

Oatmeal Mushroom Risotto

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