Rolled oats risotto

Singlemade: oats risotto

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! 😉

Singlemade: oats risotto

Print Recipe
Rolled oats risotto
Rolled oats risotto
Course Main Dish
Prep Time 15 min
Servings
Ingredients
Course Main Dish
Prep Time 15 min
Servings
Ingredients
Rolled oats risotto
Instructions
  1. Heat the pan over a medium heat and a good dash of oil.
  2. Peel the onion, cut into halves and then into crescents over de pan. Stir and leave to simmer.
  3. Cut the mushrooms into crescents over the cutting board. Add them to the onion in the pan, stir and leave to cook for a few minutes over a high heat.
  4. Add the oats, the wine and the water. Crumble the bouillon over the pan. Stir and leave to thicken over a medium heat. Stir every once and a while.
  5. In the meantime, take the mozzarella ball out of its wrapper, rinse it off and dab it dry with a paper towel.
  6. As soon as the oats have thickened, taste and season with pepper and salt of needed.
  7. Take the pan of the heat. Tear up the mozzarella over the pan and mix it in with the oats. Done!
Recipe Notes

* If you’re not big on wine, you can change the water to wine ratio. Use 100 ml of wine to 300 ml of water.

Tip: this risotto’s a vegetarian dish, but feel free to add some bacon bits or some fried chicken!

Tip: stirring in some fresh spinach makes for a nice little extra touch!


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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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Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

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