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.
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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