Oat-risotto

35 min

Oat Risotto with Prunes

This risotto recipe uses oats instead of rice! Because of the nutty flavour of the oats doesn't need butter or cheese. The original recipe from Wolfgang Puck mixes in a pea puree at the end to make it creamier (just put some peas in a blender). Using the prunes, walnuts, leek and mushrooms as topping also works with regular risotto.

Ingredients

4 servings

350 g
100 g
350 g
1
100 g

Oats (steel cut or rolled)
Prunes (dried plums)
Chestnut mushrooms
Leek
Walnuts

1 glass
1 L
1/2
2 cloves
1

Dry white wine
Bouillon (mushroom)
Lemon
Garlic
Onion

Prep

15 min

  1. Dice onion and mince garlic
  2. Cut mushrooms into slices
  3. Cut leek into rings
  4. Cut prunes into small pieces
  5. Crack or prepare the walnuts
  6. Set the table (it's best to serve risotto immediately)

Cook

20 min

pan 1b

SauteĢ onion

medium/high heat (in oil) until soft but not coloured ~3 min

pan 2

Boil water and make bouillon

keep it atĀ a low boil

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SauteĢ mushrooms in the meantime

start with high heatĀ and then lower theĀ heat until all moistureĀ is gone ~ 10 min

pan 1 continued

Add oatsĀ and garlic in the meantime

stir so the oats are heated but don't let them
brown, season with salt and pepper ~2 min

Add white wine

it should sizzle, cook until you don't see any
liquid from the wine ~2 min

Start adding hot bouillon, one bit at a time

stir until nearly all has been absorbed - the oatsĀ should always be soft rather than dry. Repeat thisĀ process until the oats are soft but still have a littleĀ bite (so it's important to taste it regularly, add salt and pepper if needed) ~10 min

keep stirring often,Ā adjust heat if it's too hot, you have to avoid burningĀ the oats

pan 1 small continued

Add leek, walnutsĀ and prunes

cook until the leekĀ is softĀ ~5 min

Serve with the mushrooms, leek and walnuts and add lemon juice to taste
A perfect risotto is creamy and much more fluid than riceĀ (that's why risotto is served on a deep plate)

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