Sunday, March 9, 2014

Ris-oat-to

I have posted recipes for risotto before. Both my parmesan and mozzarella risotto and tomato bacon risotto were big hits. Today's recipe is not what you think of when you picture traditional risotto, but this makes it all the more fun and unique.
mushroom risoato
 
May I introduce to you ris'oat'o? Made from steel cut oats instead of rice, this mock risotto lends its own texture and flavor to the traditional dish. I'm sure you will love it.



mushroom risoato (1)

Mushroom Ris”oat”o
serves 1
1/3 cup quick cooking steel cut oats
2 green onions
6 baby bella mushrooms
1 cup boiling chicken broth
¼ tsp Italian seasonings

Cut up the mushrooms and green onions into small pieces. Sauté in a small pot over medium heat until golden, about 5-7 minutes. Add the oats and cook another 2 minutes, stirring occasionally. Pour in 1/3 cup of boiling chicken broth. Cook until the broth has all been absorbed, about 3-4 minutes. Stir often. Repeat this process with the next 1/3 cup broth and then the final broth. Once the broth is completely absorbed, add the seasonings and serve.

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