Ok maybe not my best naming moment XD but I do think it’s funny. I am simple mind like that.
I love risotto, it’s one of my favourite things because I am a big cheese lover, but the combination of bacon, rice, and parmesan cheese well… it’s everything but scale friendly. Every now and then though, there is nothing wrong with having the real deal of course, I don’t have it with meat any more but it does come in pescetarian versions with seafood that are ok for me. Scallops and mussels are a great combo for example and they add lean protein and iron and lots of flavour. In this case I wanted to come up with a lighter version, one that you can eat 3 times in a week and it won’t make you feel bloated, gain weight or affect your goals in the slightest.
Instagram is a great source of inspiration for this things sometimes and a few weeks ago I came across this savoury porridge trend that I thought could work great for this purpose. The recipe here today is vegetarian since I used parmesan cheese, the real deal, but should you want to avoid it, there are some vegan alternatives that could work just as well.
The rice in this recipe in actually oats, in case my clever naming got you confused. Then the recipe is exactly the same as an actual risotto, only with less fat, less cheese and significantly less cooking time, which is also a plus if you are short in time.
If the oats are the right ones, this is a gluten free recipe and low carb too.
Ingredients (serves 2)
100 gr. wholegrain oats
100 gr. finely chopped onion
1 smashed clove of garlic
1 cup white wine
1 tbsp extra virgin olive oil (or half olive oil half butter)
1 cup vegetable stock
1 cup sliced mushrooms
4 chopped green asparagus
2 tbsp. grated parmesan cheese or vegan alternative
Salt and pepper
In a pot, heat up the oil and cook the onion an garlic slowly until tender and transparent. Add the chopped mushrooms and the asparagus. Two minutes later add the oats and mix well with the rest of the ingredients to mix the flavours. Add the wine when the pot is hot and let it evaporate. Then start adding the stock little by little and cook for about 5 minutes. Turn the heat off, add the cheese and let rest for one more minute. Serve immediately to avoid the oats from going too soft.
Bear in mind the texture is softer than with normal rice, but still delicious.