Mushroom Oat Risotto - 13abc.com Toledo (OH) News, Weather and Sports


 

Mushroom Oat Risotto

Posted: Updated:

Ingredients

  •  2 tablespoons Olive Oil
  •  1 small yellow onion minced
  • 2 sliced garlic cloves
  • 1 cup steel-cut oats / pin oats
  • 1/4 cup white wine
  • 5 cups miso-thyme broth
  • 1 cup sliced mixed mushrooms
  • 1/8 cup heavy cream
  • Salt and Pepper
  • 1 cup BellaVitano Cheese
  • 1/2 handful chopped roasted almonds

Method

  1. In a large saucepan, heat olive oil over medium heat.
  2. Add the onions, garlic and mushrooms sweat over medium until onions are translucent about 5 minutes
  3. Stir in the oats and toast for 1 minute.
  4. deglaze with white wine and reduce by half
  5. 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.
  6. 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.
  7. Stir 3/4 cup of the cheese Season with Salt and pepper Transfer the risotto to bowl
  8. Sprinkle with Almonds the Remaining Cheese
  9. Enjoy

 

Miso-Thyme Broth

Ingredients

  • 6 cups water
  • 1/3 cup shiro miso (blond)
  • 2 onion chopped
  • 5 cloves garlic smashed
  • large bunch fresh thyme
  • 2 bay leaf

Method

  1. Whisk Miso and Water together in large pot.
  2. Add everything else bring to soft boil then turn down to simmer for 2 hours
  3. Strain.

 

 

  • Full Plate e-News

    Sign up for Rebecca's newsletter which will be coming out weekly very soon - keep up with the latest lifestyle and diet news.

    * denotes required fields

    Thank you for signing up! You will receive a confirmation email shortly.
Full Plate on Facebook    Full Plate on Twitter    Rebecca's Blog    Follow Me on Pinterest   YouTube