Mushroom Risotto

Name: Mushroom Risotto
Total time: 20 min
Yield: 564 g
Ingredients: Oatly Original 1L 200 cup; Oyster Mushroom 100 serving; King Oyster Mushroom 100 piece; Oatmeal 100 cup; Sesame Oil 5 spoon; Minced Garlic 15 g; Allulose Syrup 20 spoon; Oyster Sauce 9 serving (2 spoons); Dark Soy Sauce 15 ml

Cook 20 min Difficulty NORMAL 605 kcal

#Vegan #Mediterranean Diet

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Ingredients

Main ingredients

Oatly Original 1L 1 cup
Oyster Mushroom 1 serving
King Oyster Mushroom 1 piece
Oatmeal 1 cup

Seasonings/Sauce

Sesame Oil 5 spoon
Minced Garlic 15 g
Allulose Syrup 20 spoon
Oyster Sauce 9 serving (2 spoons)
Dark Soy Sauce 15 ml

Nutrition summary

Carbohydrates 110.48 g 64%

Protein 23.16 g 13%

Fat 17.06 g 22%

Serving size 564g

Cooking steps

1

Slice the onions and mushrooms into bite-sized pieces.
2

Heat olive oil in a pan and sauté the onions.
3

Add mushrooms and sauté together.
4

Add the rice and cook until it turns translucent.
5

Pour in the white wine and simmer until reduced.
6

Gradually add vegetable broth several times, cooking the rice until done.
7

Season with salt and pepper.
8

Sprinkle vegan Parmesan cheese on top after finishing.

Mushroom Risotto

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