Making traditional Risotto is time consuming however the Red Tractor Steel-Cut oats cook quicker than Arborio rice but still have a firm texture and a slightly nutty flavour. The Red Tractor Steel-Cut Oats also make this risotto highly nutritious as they are an excellent source of fibre, plant based protein and they are higher in vitamins and minerals than rice.
1 Onion, finely diced
2 cloves Garlic, finely diced
15g Dried Porcini Mushrooms
225g Brown / Chestnut Mushrooms, sliced
100g Baby Spinach / Silverbeet, chopped
½ cup White wine
2 cups Chicken Stock
2 tbsp Extra Virgin Olive Oil
30g Parmesan Cheese, finely grated
Freshly ground Black Pepper
In a small bowl soak the dried Porcini Mushrooms with ½ cup boiling water for 15 minutes.
While the mushrooms are soaking, heat the olive oil in a large pan and add the onion and garlic. Cook over a low heat until it is soft and translucent.
Add the Red Tractor Steel-Cut Organic Oats and stir for a minute or 2 until they are coated in the oil and mixed through the garlic and onion. Then add the white wine and mix well to remove any cooked bits from the bottom of the pan. Add the chicken stock and bring to the boil.
Drain the soaking mushrooms, keep the liquid and add to the pan. Chop the soaked mushroom and add to the oat mix. Season with freshly ground black pepper and Himalayan pink salt.
Once boiling, reduce heat to a simmer, stirring occasionally. Heat the remaining olive oil in a fry pan and over a high heat sauté the mushroom until they are nicely browned and then leave to one side.
After about 20-25 minutes the mixture will be creamy and thick and all the liquid has been absorbed, then add the sautéed mushrooms, spinach and parmesan until mixed through and the spinach is wilted. Serve with some additional parmesan, a drizzle of extra virgin olive oil and a fresh green salad or add Sautéed chicken for a non-vegetarian option.
Recipe by My Foodie Coach