Rolled oats risotto
Servings Prep Time
2 15min
Servings Prep Time
2 15min
  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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