Oat risotto with roast mushrooms and peas
It’s about time we start playing with savoury oats – a concept that we’ve been toying with for a while now, but haven’t found the opportunity to get it off the ground.
Oats are a staple that most people have in their house, and which we feel are grossly under-utilised when compared to other starch sources – time to explore the possibilities!
This is a savoury explosion more along the lines of a porridge than a risotto really, but still has that delicious oat texture you know and love, combined with lovely nutty roast mushrooms and sweet onions. We topped off with an egg to beef up the protein content, but, as always, fortify with whatever protein tickles your fancy.
Savoury oat risotto with roast mushrooms and peas
- 250 g chestnut mushrooms
- 1 red onion, sliced
- 3 1/2 cups stock or water
- 3 cloves garlic, mashed
- 2 cm fresh ginger, grated
- 1 tsp each of thyme, paprika and oregano
- 1 cup raw oats
- 1 cup frozen peas
- 1 egg per serving
- Preheat your oven grill. Toss the mushrooms with some salt and pepper, then get them roasting for 15-20 minutes or so, until golden and nutty.
- Start the onions frying in a medium sized pot with some of the stock. When starting to caramelize, add the spices, the garlic/ginger, and the oats, stir around for 15 seconds or so, then add the rest of the stock and cook down, stirring constantly, until nice and thick. Check for seasoning and add a smidgen more salt and pepper. When the mushrooms come out from the grill tip them into the oat mixture, and add the peas.
- Cook for a final 2 minutes or so while you fry the eggs up, then serve topped with a fried egg, some leaves, a blob of yoghurt, some avo and maybe something crispy/crunchy 🙂 Delicious.