Mushroom Risotto Porridge
Mix up your mealtimes with this savoury risotto porridge!
Serves 4|Takes 45 minutes
1 L of vegetable stock
115g of unsalted butter
1 banana shallot, peeled and finely chopped
1/2 tsp. of sea salt
175g of portobello mushrooms, roughly chopped
175g of chestnut mushrooms, roughly chopped
2 garlic cloves, finely chopped
2 tsp. of chopped fresh thyme leaves
100ml of white wine
100g of Flahavan’s oats
50g of Flahavan’s jumbo oats (plus a handful toasted for garnish)
100g of Parmesan cheese, grated
2 tbsp of chopped fresh parsley, for garnish
Sautéed baby spinach and fried wild mushrooms, for garnish
In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
Reduce heat to medium and add the Flahavan’s Jumbo and original oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired.