Name: Creamy Oat Risotto with Mushrooms
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 300 g Potatoes; 300 g Parsnips; 0.5 Lemon (juice); 1 Garlic Clove; 0.5 Bunch of Oregano; 20 Flat-Leaf Parsley Leaves; 1 Egg; 200 g Flour; 60 ml Olive Oil; 2 tbsp Pine Nuts; Salt; Pepper

Creamy Oat Risotto with Mushrooms

Creamy Oat Risotto with Mushrooms is a comforting and innovative dish that replaces traditional rice with oats to create a creamy, risotto-like texture. The dish features tender oats cooked slowly in a flavorful broth, similar to the process used for traditional risotto.

Sautéed mushrooms add an earthy, umami-rich flavor to the dish, and the risotto is often finished with a touch of cream or cheese to enhance its richness. This dish offers a hearty and satisfying alternative to classic risotto, with a nutty flavor from the oats and a savory depth from the mushrooms.

5 from 1 vote

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Prep Time 35

Cook Time 30

Total Time 1 5

Course Dinner

Cuisine international

Servings 4

Calories 400 kcal

Ingredients

300 g Potatoes
300 g Parsnips
0.5 Lemon juice
1 Garlic Clove
0.5 Bunch of Oregano
20 Flat-Leaf Parsley Leaves
1 Egg
200 g Flour
60 ml Olive Oil
2 tbsp Pine Nuts
Salt
Pepper

Instructions

Blend the peeled garlic, oregano, parsley, and pine nuts with lemon juice, salt, and pepper, while gradually adding the olive oil. Set aside.
Peel and chop the potatoes and parsnips.
Cook them in salted boiling water for 20 minutes. Drain and mash them. Incorporate the flour and egg into the mash, season with salt and pepper, and mix to form a dough. Chill the dough.
Roll the dough into a log on a floured surface. Cut into small pieces and lightly pinch each piece with your fingers.
Bring a pot of salted water to a boil, and cook the gnocchi until they float to the surface. Drain and brown them in a hot, oiled pan.
Add the herb pesto to the pan with the gnocchi and serve.

Video

Notes

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Keyword Creamy, Creamy Oat Risotto with Mushrooms, Mushrooms, Oat, Risotto

Creamy Oat Risotto with Mushrooms

Table of Contents

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