Mushroom Oat Risotto
- 250ml Chicken Broth
- 3 cloves Garlic, minced
- 150g Brown Mushrooms, sliced
- 3 tablespoons Olive Oil
- 1/2 cup White Wine
- 170g Quaker Rolled Oats
- 60g Butter
- 1 teaspoon Ground Black pepper
- 1 teaspoon Salt
- 3 tablespoons Grated Parmesan cheese
- 3 tablespoons Parsley, finely chopped
1. In medium saucepan with lid, heat chicken broth over medium heat until simmering, then reduce heat to low and keep covered.
2. In a skillet, add olive oil, garlic and mushrooms, cook until mushrooms are browned. Add white wine, cook 1 minute, stirring constantly.
3. Reduce heat to medium. Add rolled oats and cook 1 minute, stirring constantly. Add 2 ladles of hot chicken broth, cook until oats have absorbed almost all of the liquid. From this point, you’ll just continue adding stock, 1 ladle at a time, and stirring frequently until oats are tender.
4. Stir in butter and season with salt and pepper to taste
5. Remove from heat and stir in parmesan cheese.
6. Garnish with parsley and serve!
