Mushroom Risotto Oatmeal
Mix up your mealtimes with this savoury risotto oatmeal!
Serves 4|Takes 45 minutes
35 fl/oz or 4 cups of vegetable stock
1/2 cup of unsalted butter
1 banana shallot, peeled and finely chopped
1/2 tsp. of sea salt
2 1/3 cups of portobello mushrooms, roughly chopped
2 1/3 of chestnut mushrooms, roughly chopped
2 garlic cloves, finely chopped
2 tsp. of chopped fresh thyme leaves
3 1/2 fl/oz of white wine
1 2/3 cup of of Flahavan’s oats (plus a handful toasted for garnish)
1 cup of Parmesan cheese, grated
2 tbsp of chopped fresh parsley, for garnish
Sautéed baby spinach and fried wild mushrooms, for garnish
In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
Meanwhile, leave 1 tbsp. butter aside and melt the remaining butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 350ºF.
Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
Reduce heat to medium and add the Flahavan’s oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
While this is cooking toast the extra handful of oats in the oven for approx. 10 mins until golden then set aside.
If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
To finish, stir in the parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.