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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 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 2 people

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
  • ½ teaspoon red pepper flakes
  • ½ medium red onion finely chopped
  • 4 stalks green onion finely chopped
  • 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
  • ½ 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. 
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