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Mushroom Oat Risotto

Name: Mushroom Oat Risotto
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: ¾ cup Harraways Steel Cut Oats; 3 cups vegetable stock, hot; 25g butter; 1 small leek, white and light green part, halved lengthwise and thinly sliced; 2 cloves garlic, crushed; 350g mixed mushrooms, left whole or sliced if large; 1 tsp fresh thyme leaves, chopped; ½ tsp dried oregano; ¼ cup white wine; ¼ - ½ cup freshly grated parmesan cheese; 2 tbsp fresh parsley, chopped

Rated 5.0 stars by 1 users

Serves 4

25 minutes prep time | 20 minutes Processing Time

Harraways brings a twist to traditional risotto with creamy mushrooms and steel-cut oats, creating a rich, savory, nutritious dish full of flavor and texture.

Plant based

Nutritional Information

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Ingredients

¾ cup Harraways Steel Cut Oats
3 cups vegetable stock, hot
25g butter
1 small leek, white and light green part, halved lengthwise and thinly sliced
2 cloves garlic, crushed
350g mixed mushrooms, left whole or sliced if large
1 tsp fresh thyme leaves, chopped
½ tsp dried oregano
¼ cup white wine
¼ - ½ cup freshly grated parmesan cheese
2 tbsp fresh parsley, chopped

Method

Melt the butter in a heavy-based saucepan over low heat.

Add the leek and cook until very soft, about 7 minutes. Add the garlic, mushrooms and herbs and cook for a further 1-2 minutes.

Increase the heat to medium, pour in the white wine and allow to bubble up. Add the steel cut oats and cook for 1 minute, stirring continuously.

Add 2 cups of hot stock and cook until the oats have absorbed most of the stock. Add remaining stock and cook until the oats are tender, 8-10 minutes.