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Gluten Free Mushroom Oat Risotto
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About this recipe:
Porridge oats are the delicious basis for this comforting risotto which would be quick and easy to prepare for lunch and supper.
Equipment:
mixing bowl, frying pan and saucepan
Ingredients:
25g dried porchini mushrooms
500ml boiling water
100g onion
2 garlic cloves
200g chestnut mushrooms
2 tbsp olive oil
75g FREEE Organic Porridge Oats
1 tbsp lemon juice
1 tsp truffle oil, optional
salt and pepper
1 tbsp fresh parsley, chopped
25g grated cheese or vegan cheese
Method:
- Put the dried mushrooms into a bowl, pour on the boiling water and leave to soak for 20 minutes.
- Finely dice the onion and garlic and slice the chestnut mushrooms into separate piles.
- Put the olive oil into a frying pan, add the diced onion, cover and cook over a medium heat for 3 minutes without browning.
- Add the sliced chestnut mushrooms and garlic to the pan, cover and cook until the mushrooms collapse.
- Drain the liquid from the soaking mushrooms into a saucepan.
- Chop the soaked mushrooms, add them to the frying pan, cook for a couple of minutes then remove the pan from the heat.
- Add the oats to the saucepan of mushroom soaking liquid and cook over a medium heat for 4 minutes, stirring occasionally.
- Tip all the mushrooms into the saucepan, add the lemon juice, truffle oil, salt and pepper and stir to combine.
- Spoon the risotto into two bowls, sprinkle with parsley and serve accompanied by the grated cheese.
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