Mushroom Oatmeal Risotto

Name: Mushroom Oatmeal Risotto
Total time: 20 min
Yield: 733 g
Ingredients: Almond Breeze Original 190 pack; Oats (Oatmeal) 100 cup; Button Mushroom 23 piece; Oyster Mushroom 100 serving; Parmigiano Reggiano 100 g; Soy Sauce 10 serving; Unsalted Butter 10 g; Black Pepper 100 g; Balsamic Glaze 100 ml

Cook 20 min Difficulty EASY 1,525 kcal

#Mushroom Risotto #Oatmeal Dish #Healthy Food #Diet Food #Italian Cuisine #Vegetarian #One Bowl Meal #Breakfast #Quick Meal #Rice Substitute

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Ingredients

Main ingredients

Almond Breeze Original 1 pack
Oats (Oatmeal) 1 cup
Button Mushroom 1 piece
Oyster Mushroom 1 serving

Seasonings/Sauce

Parmigiano Reggiano 100 g
Soy Sauce 10 serving
Unsalted Butter 10 g
Black Pepper 100 g
Balsamic Glaze 100 ml

Nutrition summary

Carbohydrates 198.48 g 52%

Protein 63.73 g 17%

Fat 54.06 g 32%

Serving size 733g

Cooking steps

1

Clean and thinly slice the mushrooms and onion.
2

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

Add the oatmeal and stir-fry together.
4

Pour in vegetable stock or water and simmer until the oatmeal becomes tender.
5

Season with salt and pepper.
6

Finish by sprinkling Parmesan cheese on top.

Mushroom Oatmeal Risotto

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