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Main Course  /  April 23, 2020

Savory mushroom oat risotto

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This mushroom oat risotto is such a great way to use oats in a savory preparation. Oats are a great replacement for arborio rice in this “risotto” recipe and it takes under 20 minutes to make. This recipe makes an easy & delicious lunch/dinner in no time. Watch the full video below.

savory mushroom oat risotto

I absolutely love risotto like a lot of you probably do as well and mushroom risotto is my all time favorite. However, as good as it tastes, risotto is a labor of love and patience. It take a good 30-40 minutes of slowly adding a ladle full of stock at a time and stirring to achieve the perfect creamy consistency.

savory mushroom oat risotto

What makes this mushroom oat risotto so good?

This recipe is the perfect combination of taste and convenience wrapped up in one delicious mouthful. This oat risotto doesn’t require the stock to be added slowly & no constant stirring required either. Just dump in the stock at once and let the oats cook and soak up the delicious flavor of the stock you are using. Try to use the best quality stock you can find because it is the main flavoring here. If you consume meat, then my chicken bone broth recipe works absolutely great in this recipe.

savory mushroom oat risotto

What kind of oats would work well in this mushroom oat risotto recipe?

I use regular old-fashioned oats (also known as rolled oats) in my oat risotto recipe. I find that it has the same creamy texture that arborio rice provides in regular risotto recipes and it cooks in under 10 minutes. It also soaks up the flavor of the stock really well making a really delicious bowl of risotto.

I think steel cut oats would also work well in this recipe, if that’s all you have on hand. However, keep in mind that steel cut oats take much longer to cook when compared to rolled oats, so you will have to adjust the cook time accordingly.

But what ever you do, I highly recommend you buy organic oats and oat products whenever possible. If you live in the US, conventional non-organic oats and oat products have been known to be tainted with the weedkiller glyphosate. Glyphosate is the active ingredient in the widely used herbicide Roundup, which has been linked to cancer. I recommend that you do your own research on this topic before choosing the type of oats you buy.

savory mushroom oat risotto

Substitutions to make this recipe vegan

If you are following a plant based diet, this recipe can be easily made vegan with a few changes.

  1. Use avocado oil/any flavorless cooking oil instead of butter.
  2. Use a good quality vegetable or mushroom stock.
  3. Use vegan cream cheese or home-made cashew cream instead of the cream/cheese in this recipe. 
  4. Leave out the egg altogether.

Home-made cashew cream recipe

To make cashew cream, soak 2 tablespoons of cashews in water for a few hours or ideally overnight. After they have soaked, drain and blend the cashews with 2 tablespoons more water. You can use this cashew cream as a replacement in my oat risotto recipe.

savory mushroom oat risotto

I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
savory mushroom oat risotto

Savory mushroom oat risotto

Viola
This mushroom oat risotto is such a great way to use oats in a savory preparation. Oats are a great replacement for arborio rice in this "risotto" recipe and it takes under 20 minute to make. This recipe makes an easy & delicious lunch/dinner in no time.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2 people

Equipment

Frying pan
Frying pan
Heavy bottomed saucepan
Saucepan

Ingredients
  

  • 1 tablespoon avocado oil/butter
  • 3 cups mushrooms sliced, use any mushrooms that you can find. I used cremini mushrooms in this recipe.
  • 3 garlic cloves finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1/2 medium red onion finely chopped
  • 4 stalks green onion finely chopped
  • 2/3 cup oats I used the old-fashioned variety
  • 2 cups vegetable/mushroom/chicken stock (I use my homemade chicken bone broth )
  • 2 tablespoons heavy cream or cream cheese (see notes)
  • 1 egg
  • kosher salt to taste
  • 1/2 teaspoon freshly cracked black pepper

Instructions
 

  • Heat oil/butter in a frying pan on medium heat and add in the sliced mushrooms. Now increase the heat to high and cook the mushrooms for about 5-7 minutes or until they are starting to brown nicely. (See notes on how to clean and perfectly cook mushrooms)
  • When the mushrooms are starting to brown, add in the finely minced garlic and red pepper flakes. Cook this mixture for about 2 minutes or until the mushrooms have turned a nice brown color and the garlic is translucent. Season this mixture with salt and toss well to combine. Reserve half of this mushroom mix for later, to top the risotto.
  • Now add in red onion and green onion (white part only) into the mushroom mix and cook for 3-4 minutes or until the the onions have turned translucent.
  • Next, add in the rolled oats and mix everything well together. Let the oats toast well in the pan for about 2 minutes before adding in the vegetable/mushroom/chicken stock/broth. Stir well to combine and let this mixture bubble for about 5-7 minutes or until the oats absorb most of the stock.
  • Check the risotto for seasoning before adding in salt to taste (be mindful that ready-made stocks can be quite salty).
  • When the risotto has absorbed most of the moisture, add in the heavy cream/cream cheese and mix well to combine. Let it bubble for about 2 minutes before freshly cracking some black pepper over the top and turning off the heat.
  • While the risotto is cooking, make a perfectly boiled egg on the side. Heat water in a saucepan until it is boiling and slowly drop in an egg. Set a timer for 7 minutes and adjust the heat so that the water is at a slow boil. After 7 minutes, drain the egg and place it in an ice bath. When the egg has cooled completely, peel it and reserve it for later.
  • Serve the risotto in bowls while its still hot. Top the risotto with the reserved mushroom mixture from earlier and top each bowl with half an egg.

Video

Notes

  1. Clean your mushrooms well with a damp paper towel. DON'T ever wash mushrooms. Mushrooms are sponges that soak up liquid. If you wash them, you will end up with watery flavorless mushrooms. 
  2. It is important to cook the mushrooms on high heat as you want them to release their moisture quickly resulting in perfectly cooked and browned mushrooms. NEVER season the mushrooms until they are full cooked as salt will release too much moisture from the mushrooms resulting in soggy mushrooms.
  3. You can replace the heavy cream/ cream cheese with 2 tablespoons freshly grated Parmigiano-Reggiano cheese for an authentic risotto flavor. I didn't have any on hand when I made this recipe but the heavy cream tasted good as well. If you are using Parmigiano-Reggiano, be mindful of the amount of salt you add since it can be very salty.
  4. If you are vegan, you can omit the egg & cheese/cream entirely or use vegan cream cheese/cashew cream. 
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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A Little Note & Thanks

If you purchase something using the links on this site, Lime Thyme receives a very small commission. Don't worry, you won't pay a penny more. I only recommend products I believe in and personally use, so I hope you enjoy them too. Thanks for stopping by!

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1 comment

  • Clotty
    May 20, 2020

    5 stars
    I made this dish for dinner. It was so delicious! I have never tried oats in a savory preparation before, thank you for showing me this new way of eating oats 😊

    Reply

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Recipe Rating




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Vegan moong dal payasam aka Mangalorean 'Vorn'! H Vegan moong dal payasam aka Mangalorean 'Vorn'!

Happy Sankranti, Uttarayan, Lohri, Pongal and Bihu to everyone celebrating!

This moong dal payasam is one of my all time favorite desserts and is often made for festive occasions in my family. It's called 'Vorn' in Konkani (the language I grew up speaking!). A warm bowl of this payasam brings back such fond memories of my childhood and all the fun I had with my very large family, when we got together for special occasions.

This dessert is vegan and gets its amazing texture and creaminess from coconut milk! This recipe is also gluten free and refined sugar free. I used jaggery (unrefined sweetener from sugar cane), so it adds a deep and rich molasses like flavor along with cardamom for its floral aroma. To add textural contrast, I add chewy tapioca pearls (sabudana) and crunchy fried cashews, coconut slices and raisins.. the perfect pop of texture with every mouthful.

Traditionally, this payasam is made by slowly cooking the lentils in simmering coconut milk until it turns soft and creamy Although, I love the traditional version, I don’t always have the time to slowly cook the lentils, which led me to develop an easy, hands off recipe that takes very little time to make and doesn’t require much stirring! It comes together super quickly too.

I hope you can give my all time favorite dessert a go. Link to the blog post is in my bio!
Here's the direct link: https://limethyme.com/vegan-moong-dal-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Spiked chili lime hot chocolate!!! 🤩🤩😲 Y Spiked chili lime hot chocolate!!! 🤩🤩😲

Yes! you read that right 😁Is your mind blown yet?
This is the absolute best recipe of homemade hot chocolate.. It’s a little spicy from the chili, beautifully fragrant from the lime and so rich and decadent from the chocolate. The booze adds a little kick in the background and makes it even better! It's absolutely perfect for this time of year, you will love this recipe ❤

If you don't like chili/lime, you can leave them out and it will still be delicious. I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Christmas rum & fruit cake AKA Plum cake 🥰🥰 Christmas rum & fruit cake AKA Plum cake 🥰🥰

Hey folks, I hope you're baking my super delicious Christmas fruit cake this year! If you haven't soaked your fruits already, it is not too late yet 🥰 This cake is so moist and flavorful, perfectly spiced and studded with a variety of nuts and fruits that were soaked in rum/fruit juice. This is the perfect recipe to make and share with your friends and family!

I've been making this cake for 7+ years now and I keep tweaking the recipe to make it better everytime! I promise, you will love this recipe 🤗

I just posed the Youtube video + very detailed blog post for this amazing cake. I've included substitutions to make it eggless as well! Link is in my bio ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Baked/Air fried Korean gochujang chicken wings! 🤤🤤🤤

Hey guys! I have the perfect holiday appetizer for you.. These Korean inspired chicken wings are crispy, garlicky, spicy, sticky and totally irresistible! The wings are air fried/baked until super crispy and the tossed in the most incredible gochujang sauce. They are so so good, super easy to make for a large crowd and highly addictive! 
100% the best wings I've ever had 🥰

I have a full step by step recipe on the blog with instructions for both oven roasting and air frying. Head on over there, link in my bio ❤

If you are vegetarian or vegan, I have substitues on the blog. You definitely don't want to miss out on this killer sauce.

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Boozy coffee & chocolate pudding! 🥰 Happy Decem Boozy coffee & chocolate pudding! 🥰 Happy December, you guys!

It's the most wonderful time of the year ❤ perfect time to indulge in delicious sweet treats like this super easy recipe for delicious & creamy chocolate pudding from scratch in under 10 minutes! 
I added a little coffee liqueur for a subtle boozy coffee flavor and to make it extra special for the holidays! It was sooo good, definitely the best pudding I have ever had 🤗

This recipe is 100% vegetarian and can be made vegan easily! I’ve also included instructions on the blog to make it without the alcohol (link in bio) and I'll upload a reel on how to make it shortly!

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Spicy Indian potato gratin - perfect side for your Spicy Indian potato gratin - perfect side for your Thanksgiving celebration!

Hey guys! Hope you are all doing well ❤
I have a super delicious and fun fusion dish for you all - and it is also perfect to make for your holiday spread this year!

Creamy and cheesy layers of potatoes + sweet potatoes spiced with savory Indian flavors make this potato gratin deliciously addictive! The potatoes turn out perfectly roasted on the outside and super creamy on the inside, and the mild Indian spices add such a lovely savory flavor & compliment the potatoes so nicely. As if it wasn't already delicious enough, I top this potato gratin with a spicy Indian tadka 💃total flavor explosion in you mouth, guaranteed 😎

This is such an easy dish to make and is perfect for both special occasions or even simple weeknight dinners! I have also included instructions to make this dish a day ahead of time so you don't have to stress out on Thanksgiving/Christmas day!

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Baked veggies' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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#feedfeed #f52grams #ThriveMags #tastingtable #food365 #bbcgoodfood #lovefood #indianfoodbloggers #hautescuisines #eater #staysafekeepcooking #foodandwine #Buzzfeast #foodbeasts #eeeeeats #dailyfoodfeed #thekitchn #potatogratin #cheeseypotatoes #bakedpotatoes #thanksgivingdinner #thanksgivingsides #thanksgivingsidedish #indianfusion #indianthanksgiving #desithanksgiving #bakedmacandcheese #spicypotatoes #easysidedish 
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Basundi/Rabri Panna Cotta with a SURPRISE Gulab Ja Basundi/Rabri Panna Cotta with a SURPRISE Gulab Jamun Center!

You guys, I am so excited about this amazing fusion dessert that I created! It turned so delicious, perfect for any Diwali (or Thansgiving/Christmas/any other occasion/sit in your pajamas and enjoy 😂)

Saffron & cardamom infused creamy panna cotta with a surprise gulab jamun center makes this decadent dessert absolutely irresistible! You are guaranteed to blow people's minds if you make this for them 😁 BONUS: This is a simple recipe that takes only about 15 minutes of your time.

Oooh also, it is vegetarian until traditional panna cotta! I used agar agar in this recipe 🥰

Written recipe is on my blog (link in bio) and I'll upload step by step video to stories (which I will save to my 'Desserts' highlights)

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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Almond & Alphonso Mango Peda Recipe - Giveaway clo Almond & Alphonso Mango Peda Recipe - Giveaway closed! 🎉🥳🎊

Hi friends! I have a new recipe for you guys, which is perfect for Diwali celebrations and only takes 15 minutes to whip together! These are my 'Almond & Alphonso mango peda' 😍 (link in bio)

Peda is a delicious Indian fudge and my recipe is loaded with the fragrance and deliciousness of Alphonso mangoes. These bite sized desserts have an amazing melt in your mouth texture and are perfect for any festive season. (I'll post step by step recipe to stories soon and i'll save it to my highlights called 'Desserts')

I've teamed up with @pureindianfoods to give one lucky winner 3 jars of their Organic Alphonso Mango Puree! You already know how much I love Alphonso mangoes 😍 I already have some amazing mango recipes on my blog and I am working on a new one that will come out soon! This Alphonso mango pulp is absolutely amazing and of such high quality, you are going to love it ❤

Here's how you can enter:

1) Follow @limethymerecipes and @pureindianfoods (must follow both to qualify)
2) Like this post.
3) Tag 2 friends who would be interested in this giveaway in the comments (1 comment=1 entry and multiple entries are allowed)
4)BONUS1: Share this post in your stories and tag me @limethymerecipes for an extra entry. If you have a private account, DM me a screenshot of your story.
5) BONUS2: tell me in the comments below what you would make with the organic mango puree!
*Giveaway ends on Wednesday November 11th at 10 PM PST.
*US only
*Not affiliated with Instagram.
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This is my delicious Veggie Korma recipe, perfect This is my delicious Veggie Korma recipe, perfect for your Diwali celebrations! NEW Recipe on my YouTube and blog! (Link in bio)
I love this recipe so much and make it so often. It's super quick and easy to make in either the instant pot or stove top and is turns out so creamy & delicious.
It is both vegan & gluten free and I've also included my recipe for pot in pot jeera rice, so you can have both ready at the same time!

I used my @instantpotofficial to make this recipe, but i've also included instuctions to make it on the stove top in my blog post. ❤

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes
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Kheer/Payasam just got a beautiful uplift! Say hel Kheer/Payasam just got a beautiful uplift! Say hello to my 'Vegan Beet, Sabudana & Rice Kheer/Payasam' AKA 'Beet, tapioca & rice pudding' 😍🤗🤤

What's your favorite dessert during Dasara/Diwali?

The beautiful color and exotic flavors in this dessert will make it a wonderful addition to your Dussehra/Diwali spread this year! Along with the most gorgeous color, beets add a subtle earthiness and sweetness that goes so well with this creamy rice pudding. I use @lovebeets pre-steamed organic beets in this recipe and I LOVED the ease of use and the delicious outcome ❤

If you aren't sold yet, this recipe needs no stirring or babysitting and is made in the @instantpotofficial! If you don't have an instant pot, I've also included instrutions for using a manual pressure cooker or a regular pot on my blog post (link in my bio!). Step by step instructions are in my highlights under 'Desserts' ❤
Here's the direct link: https://limethyme.com/indian-beet-rice-pudding-rice-kheer-payasam/

As always, If you do try this recipe, please post it on social media and tag me or use #limethymerecipes 
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