In a large saucepan, heat olive oil over medium heat.
Add the onions, garlic and mushrooms sweat over medium until onions are translucent about 5 minutes
Stir in the oats and toast for 1 minute.
deglaze with white wine and reduce by half
Add 1 cup of warm broth stock and simmer over moderate heat, stirring frequently, until nearly absorbed. Continue cooking the oats, adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions.
The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total. Season with salt and pepper.
Stir 3/4 cup of the cheese Season with Salt and pepper Transfer the risotto to bowl
Sprinkle with Almonds the Remaining Cheese
6 cups water
1/3 cup shiro miso (blond)
2 onion chopped
5 cloves garlic smashed
large bunch fresh thyme
2 bay leaf
Whisk Miso and Water together in large pot.
Add everything else bring to soft boil then turn down to simmer for 2 hours
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