Oat Risotto with Delicious Balsamic Mushrooms

Don't have the time or have the desire to stand in the kitchen forever at lunchtime? We got you! This dish only takes 10 minutes and it's really tasty at the same time. Our Oatsotto/crunchy classic is packed with nutrients, ensures long-lasting satiety and of course it's incredibly tasty - convenience food next level!

 

 

Ingredients

50g (Oatsotto Mushroom-Leek) ⁠| Alternatively: A hearty classic
150g Brown Mushrooms ⁠
Olive Oil ⁠
1 tbsp Balsamic Vinegar
Pepper and Salt ⁠
Fresh Thyme ⁠
Parmesan ⁠ ⁠

 

Preparation

⁠Clean the mushrooms and cut them into fine strips. Fry in a pan over a high heat with a little olive oil, stirring regularly. Deglaze the mushrooms with the balsamic vinegar. Add some fresh thyme and season with salt and pepper. Put 50g oatsotto mushroom leek or Kerniger Classic in a pot with 150ml water. Bring to the boil while briefly stirring. Thicken over a low heat and let it simmer until the oat risotto is nice and creamy. Pour the oat risotto into a bowl, top with the balsamic mushrooms and fresh thyme. Grate Parmesan over and enjoy!

Prefer to go Vegan?

If you would rather make this delicious bowl vegan, we can recommend yeast flakes as a substitute for parmesan. Yeast flakes naturally have a mild, spicy taste with a slight cheese aroma - which is why they are perfect as a vegan, natural cheese alternative. They are also a great dietary supplement because they are rich in B vitamins, trace elements and minerals.