Risotto’s delicious and actually not that hard to make. But if you’re making it according to the traditional recipe, you’ll have to stay by the stove to stir constantly and to add little drops of stock and wine to the rice, until it’s done, which can take up to 40 minutes. That’s just too much of a hassle if you ask me, so I looked for an easy variation. Rolled oat proved to be a perfect alternative and they’re done in a sec!
This recipe’s for a vegetarian risotto, pimped with some brown mushrooms and finished with a good mozzarella. This is also an affront to tradition, because the Italians use Parmesan cheese to make the risotto nice and creamy. But we might as well break all the rules while we’re at it! 😉
This recipe’s designed to serve two people, to avoid getting stuck with half a ball of leftover mozzarella and half a tray of mushrooms in the fridge. The oats are perfectly easy to reheat or even freeze. You won’t have any problem finishing the second portion! 😉
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Caroline liked it, but she found the wine too overpowering, so in the recipe notes you can find a tip to adapt it to you taste! Another tip: the bacon bits are a showstopper!
Stiene doesn’t mind the strong taste of the wine :-p. Her tip: you can use a small cooking pot as well!
Valerie loves oatmeal and really likes this savoury recipe. She’ll be sure to add some bacon bits the next time around!
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Have fun cooking and… bon appétit! 🙂