Savoury oat risotto with roast mushrooms and peas
Our first foray into the world of savoury oats
Ingredients
- 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
Instructions
- 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.