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Mushroom Oat Risotto

  • 1 cup steel-cut oats
  • 2 cups unsweetened almond milk
  • 2 cups low sodium chicken broth
  • 1 to 2 tablespoons extra virginolive oil
  • ½ small onion, minced
  • 2 cloves of garlic, minced
  • 1 cup mushrooms (might need to be puréed)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • pinch of salt and pepper
  • 2 tablespoons aged Parmesan cheese
  1. In a pot, add olive oil and sauté diced onions and garlic. When onions are translucent add liquid. Bring almond milk and vegetable broth to a boil, add oats, and reduce heat to medium.
  2. While oats are cooking, purée mushrooms thoroughly. When you have no clumps remaining, add to oatmeal. Add spices, salt and pepper.
  3. Once most of the liquid has absorbed, top with cheese and serve.