Oatmeal Cream Risotto

Name: Oatmeal Cream Risotto
Yield: 369 g
Ingredients: minced garlic 10 tsp; king oyster mushroom 40 g; Havarti cheese 14 slice; whiteleg shrimp 40 g; chicken breast Vienna sausage 40 g; old-fashioned rolled oat whole grain 25 g; Maeil Soy Milk 99.9 190ml 200 ml

367 kcal

#oatmeal #cream risotto #diet meal #well-being recipe #brunch #quick cooking #low fat #high protein #mushroom dish #vegan recipe

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Ingredients

Main ingredients

minced garlic 2 tsp
king oyster mushroom 40 g
Havarti cheese 0.5 slice
whiteleg shrimp 40 g
chicken breast Vienna sausage 40 g
old-fashioned rolled oat whole grain 25 g
Maeil Soy Milk 99.9 190ml 200 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 31.47 g 34%

Protein 28.25 g 30%

Fat 15.21 g 36%

Serving size 369g

Cooking steps

1

Chop the onion and garlic.
2

Cut the mushrooms and broccoli into bite-sized pieces.
3

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

Add the mushrooms and broccoli, and stir-fry together.
5

Add oatmeal and cook briefly, then pour in milk and heavy cream.
6

Simmer over low heat while stirring until thickened.
7

Season with salt and pepper and add Parmesan cheese.
8

Serve in a bowl to finish.

Oatmeal Cream Risotto

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