This Savory Oatmeal Risotto with Mushrooms is a culinary delight that reinvents traditional risotto with a nutritious twist. Each bite is a rich, creamy blend of steel-cut oats and savory mushrooms, enhanced with the umami of Parmesan cheese and a hint of soy sauce. Ready in just 40 minutes, this dish promises to be a favorite for those looking for a comforting yet elegant meal, perfect for cozy dinners or impressing guests with minimal effort.
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- 1 cup steel-cut oats
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup fresh parsley, chopped
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and mushrooms, and cook until the mushrooms are tender, about 4-5 minutes.
- Add the steel-cut oats and cook for 1-2 minutes, stirring continuously.
- Pour in the vegetable broth, one cup at a time, stirring frequently and allowing the liquid to absorb before adding more.
- Continue this process until the oats are creamy and fully cooked, about 20-25 minutes.
- Stir in the soy sauce, Parmesan cheese, black pepper, and salt.
- Garnish with fresh parsley before serving warm.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 12g | Fat: 10g | Sucre: 4g