Oatmeal Risotto

Name: Oatmeal Risotto
Yield: 383 g
Ingredients: Grana Padano Cheese 90 g; Raw Egg Yolks 45 pcs; Oats (Oatmeal) 130 g; Olive Oil 10 tbsp; Butter 23 tbsp; Fresh Garlic 15 clove; Onion 70 half onion (1/2 pc)

1,309 kcal

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Ingredients

Main ingredients

Grana Padano Cheese 90 g
Raw Egg Yolks 3 pcs
Oats (Oatmeal) 130 g
Olive Oil 1 tbsp
Butter 2.3 tbsp
Fresh Garlic 5 clove
Onion 1 half onion (1/2 pc)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 101.46 g 31%

Protein 54.55 g 17%

Fat 75.17 g 52%

Serving size 383g

Cooking steps

1

Prepare the oats and vegetables.
2

Heat olive oil in a pan and sauté onion and garlic.
3

Add mushrooms and carrots, and stir-fry.
4

Add oats and stir-fry together, then pour in low-sodium vegetable broth.
5

Simmer over medium-low heat while stirring.
6

When the oats are tender, season with salt and pepper.
7

Add Parmesan cheese at the end and mix well.
8

Serve in a bowl and garnish with parsley.

Oatmeal Risotto

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