Rolled Oats Tomato “Risotto”
My take on the risotto has just gotten healthier and more nutritious! Rolled Oats Tomato "Risotto" is made with oats instead of rice. Tomato based sauce is very light and not too heavy on your stomach. Unlike making the traditional risotto, it takes less time to cook and does not require constant stirring! It is vegan, gluten free by using GF oats and can be modified to be oil free.
Servings: 2
Ingredients
- 1/2 tbsp extra virgin olive oil (more for serving)
- 2 cloves garlic minced
- 1/2 cup finely diced yellow onion
- 2 cups chopped kale leaves (I used dinosaur kale)
- 1 1/4 cups mushroom broth (or vegetable broth)
- 1 cup passata or strained tomato purée
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 1/4 cups rolled oats (I used Sprouted Organic Rolled Oats [GF] from One Degree Organics)
- 1 tbsp nutritional yeast (optional)*
- Truffle oil (optional)*
- Sauteed mushrooms (optional)*
US Customary - Metric
Instructions
- .Heat up a medium sauce pan or pot at medium heat. Pour extra virgin olive oil and add garlic. Cook for a minute or so until aromatic.
- Add yellow onion and sauté for 2-3 minutes until translucent. Then add kale leaves. Cook for another 2-3 minutes until the kale is cooked down in volume and tender.
- Add mushroom broth and passata. Stir until well blended. Once it’s at gentle boil, lower the heat to medium low. Season with salt and black pepper.
- Add rolled oats. Cook for 5-8 minutes (I cooked for 5 minutes.) Stir occasionally.
- Serve with a drizzle of extra virgin olive oil for the finishing touch.
Notes
- For an optional “cheesy” flavor, add 1 tbsp of nutritional yeast.
- For an optional mushroom aroma, add truffle oil for the finishing touch.
- Sautéed mushrooms can be a great option for added ingredients.
Did you make this recipe?Mention @plantbased_matters or tag #plantbased_matters!