Ingredients
1 ½ cups of water
2 cans low-sodium chicken broth
1 cup of yellow onions, diced
2 garlic cloves, minced
2 cups Oats, Old Fashioned
1 cup of dry white wine
1 cup grated fresh Parmigiano-Reggiano cheese
Sea salt & cracked black pepper to taste
Mushroom Mixture
Ingredients:
4 cups of sliced mushrooms of your choice
2 tablespoons of olive oil
1 tablespoon of freshly chopped thyme
½ teaspoon sea salt
½ teaspoon cracked black pepper
Preparation
To prepare Ris-Oat-To, in a sauce pan bring 1 ½ cups of water and broth to a simmer. Keep warm over medium heat.
Heat a medium sauté pan over medium-high heat. Coat pan with a drizzle of olive oil. Add onion and garlic, sauté about two minutes until golden brown.
Add oats and toast until golden brown, stirring constantly.
Add wine, cook for a minute or until liquid is nearly absorbed, stirring constantly.
Stir in 1 cup of broth mixture, cook for four minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next
Remove Ris-Oat-To from the heat and add in ½ cup of cheese
Season with sea salt and black pepper to taste.
Mushroom Mixture
Heat olive oil in a large non stick pan over medium high heat, add mushrooms and crushed garlic clove and sauté for about 4 minutes until golden brown and crispy. At the last second season with salt and pepper and fresh thyme.
Spoon Ris-Oat-To into 6 medium size bowls and top with crispy mushrooms, and a pinch of cheese.
Nutrition Profile
290 Calories, 12g Total Fat, 4g Sat Fat, 15mg Cholesterol, 320mg Sodium, 26g Carbs, 4g Fiber, 13g Protein
