No, you won’t feel like you’re eating breakfast. Steel cut oats work really well in this dish.
I like risotto as a side dish more than as a main course. I find that it’s just too much of one thing.
I like arborio rice but depending on what I’m having, sometimes I like this because it adds texture. It has a nice bite like barley does, which I also like.
When you use arborio rice you also have to pay attention to it more, which is probably why it is served as a main, since you can’t give a whole lot of time to something else!
They are also a good source of many minerals like manganese, zinc and iron and contain 7g of protein per one cup cooked serving.
Glutathione, an important antioxidant, protects the body from free radicals and heavy metals.
Detoxifies, anti-aging and aids in healthy regular cell death.
Steel cut oats are higher in soluble and insoluble fibre than the other forms of oatmeal, putting them on the lower, more favorable side of the glycemic index to help keep blood sugar levels stable.
The vegetables in this recipe are full of antioxidants, vitamins and fibre.
Green Beans are high in vitamins C, K and Folate. Also fibre and antioxidants surprisingly low calorie
Broccoli provides collagen, needed for healthy bones and skin.
Both help control diabetes due to the fibre content and antioxidants
Mushrooms- B complex vitamins, phosphorus, antioxidants.
Selenium which supports the immune system
How to Make Oatmeal Mushroom Risotto
INGREDIENTS
Printable version below
Serves 4-6
Prep Time – 20 min
Cook Time – 50 min
- 1 medium onion, peeled, finely diced
- 1 lemon, well washed
- 6oz (170g) about 2 cups, sliced mushrooms
- 6oz (170g) about 1½ cups chopped broccoli
- 6 oz (170g) about 1 cup cut up green beans
- 4 cups (1L) vegetable or chicken stock
- 4 Tbsps. olive oil or so, as needed
- 1½ cups (285g) steel cut oatmeal
- 1 tsp salt
- ½ tsp pepper
- Parmesan cheese, optional
1. Prepare all ingredients.
2. Pare a piece of rind off of the lemon. Reserve 1 Tbsp of the juice.
3. Sauté the sliced mushrooms in 1 Tbsp oil until browned.
4. Remove from the pan. Add 2 Tbsps. oil to the pan and sauté the onions until soft with the salt.
5. Add the beans and toss or stir together for about a minute until the beans get some oil on them.
6. Add the broccoli and cook for another minute. Turn off the heat and set aside. The vegetables will continue to cook a bit.
7. In a large pot on medium heat, add the remaining tablespoon of olive oil. Stir in the oats and cook for 2 minutes.
8. Add the stock, lemon rind, and lemon juice. If the stock is unsalted you might want to add another ½ tsp of salt here.
9. Bring to a boil, then reduce to medium low.
10. Cook the oats for 20-30 minutes, stirring occasionally as it may stick as it thickens. Remove the lemon rind.
11. Fold in all of the cooked vegetables and serve with chicken, fried or baked tofu, or vegetable stew.
12. Top with parmesan if desired.
You can serve this with something light and crisp like Pinot Grigio, or Soave which will go with the green vegetables
For a red, Barbera d’Asti or a burgundy, or other Pinot Noir.
Oatmeal Mushroom Risotto
No, you won’t feel like you’re eating breakfast. Steel cut oats work really well in this dish.
Prep Time: 20 min
Cook Time: 50 min
Servings: 4 – 6
INGREDIENTS
- 1 medium onion, peeled, finely diced
- 1 lemon, well washed
- 6oz (170g) about 2 cups, sliced mushrooms
- 6oz (170g) about 1½ cups, broccoli florets
- 6oz (170g) about 1 cup, cut up green beans
- 4 cups (1L) vegetable or chicken stock
- 4 Tbsps. olive oil or so, as needed
- 1 ½ cups (285g) steel cut oatmeal
- 1 tsp salt
- ½ tsp pepper
- Parmesan cheese, optional
INSTRUCTIONS
- Prepare all ingredients.
- Pare a piece of rind off of the lemon. Reserve 1 Tbsp of the juice.
- Sauté the sliced mushrooms in 1 Tbsp olive oil until browned. Remove from the pan.
- Add 2 Tbsps olive oil to the pan and sauté the onions until soft with the salt.
- Add the beans and toss or stir together for about a minute until the beans get some oil on them.
- Add the broccoli and cook for another minute.
- Turn off the heat and set aside. The vegetables will continue to cook a bit.
- In a large pot on medium heat, add the remaining tablespoon of olive oil.
- Stir in the oats and cook for 2 minutes.
- Add the lemon rind, juice and the stock.
- If the stock is unsalted you might want to add another ½ tsp of salt here.
- Bring to a boil, then reduce to medium low.
- Cook the oats for 20-30 minutes, stirring occasionally as it may stick as it thickens. Remove the lemon rind.
- Fold in all of the cooked vegetables and serve with chicken, fried or baked tofu, or vegetable stew.
- Top with parmesan if desired.
