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Oat Risotto with Mixed Mushrooms


This hearty, warm risotto is packed with umami and healthy ingredients. Steel cut oats are high in fiber, iron, protein and polyphenols, which act as antioxidants. Mushrooms support your immune system and gut health, are full of vitamins and minerals and have antiviral qualities. The hemp seeds listed as an optional garnish are rich in healthy fats, omega-3 and omega-6 fatty acids, and arginine - an amino acid proven to lower blood pressure and support heart health.


This dish is a great way to use the fresh and dried mushrooms leftover from making Rich Mushroom Broth. The simmered mushrooms have a lovely, slightly chewy texture which lends a nice balance to the smooth and creamy oats. If you don't have leftover mushrooms you can use any variety of mushrooms and it will still be delicious and healthy.


yield: 4-6 servings

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

 

Oat Risotto


Ingredients:

  • Leftover mushrooms from Rich Mushroom Broth OR 3 cups mixed, fresh mushrooms. Whichever you are using, roughly chop the mushrooms and be sure to remove any hard stems (especially from shiitakes).

  • 1 cup steel cut oats

  • 3 cups water

  • 1 1/2 teaspoons sea salt

  • 1 Tablespoon minced garlic (about 3 cloves)

  • 1/4 cup finely chopped shallots (1 large or 2 small shallots)

  • 1-2 teaspoons fresh thyme leaves

  • 3 Tablespoons vegan butter

  • 4 Tablespoons white wine

  • 2 Tablespoons chopped flat-leaf parsley, plus extra for garnish

  • Salt and pepper to taste

  • 4-6 Tablespoons hemp seeds (optional)

Directions:

  1. Combine the steel cut oats, water and 1 1/2 teaspoons sea salt in a small pot. Bring to a boil, then reduce to a simmer, cover and cook for about 20 minutes, stirring frequently, until most of the water has been absorbed.

  2. If using leftover mushrooms: Remove any hard stems and roughly chop the mushrooms into large, bite-sized pieces. If using fresh mushrooms: Clean the mushrooms with a damp paper towel and trim any hard stem ends. Remove any shiitake stems completely. Roughly chop the mushrooms into large, bite-sized pieces.

  3. Heat a large skillet over medium heat and add the mushrooms. Cook and stir until the mushrooms have dried out some and are starting to brown in places. It's okay if they stick to the pan a little.

  4. Push the mushrooms to the outer edges of the skillet and add the vegan butter to the empty spot in the center of the skillet. Once the butter has melted, add the shallots to the center and cook for a minute or two until the shallots begin to soften.

  5. Add the garlic and fresh thyme leaves and stir everything together. Cook and stir for about two minutes more.

  6. Add the white wine and cook for another minute or two, scraping up any browned bits stuck to the bottom of the skillet. Remove from the heat and stir in the parsley and the cooked oats. Add salt and pepper to taste. Garnish with more fresh parsley and hemp seeds (if using).

 

Did you make this?

If you make this, I'd love to know how you like it. Please feel free to leave a comment.

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