Mushroom Oat Risotto
Serves 4
25 minutesprep 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.
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Plant based
Nutritional Information
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Products used in this recipe
Steel Cut Oats 500g
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¾ cup Harraways Steel Cut Oats
- 3 cups vegetable stock, hot
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25g butter
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1 small leek, white and light green part, halved lengthwise and thinly sliced
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2 cloves garlic, crushed
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350g mixed mushrooms, left whole or sliced if large
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1 tsp fresh thyme leaves, chopped
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½ tsp dried oregano
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¼ cup white wine
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¼ - ½ cup freshly grated parmesan cheese
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2 tbsp fresh parsley, chopped
Ingredients
Mushroom Oat Risotto
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
Share
-
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
Ingredients
Method
- Melt the butter in a heavy-based saucepan over low heat.
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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.
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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.
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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.
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Season with salt and freshly ground black pepper.
- Stir in the parmesan cheese and chopped parsley.
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