Oat Grout Risotto w/Mushroom & Asparagus

Updated: Mar 22

What I love about this vegan risotto is that it’s actually super easy to make but looks and tastes like something fancy. It has a creamy consistency and a rich earthy flavor. The oat grouts are a healthy alternative to rice which adds a nice texture and subtle nuttiness. So whether you’re looking for a quick and healthy meal on a weekday night or you’re entertaining friends and family, this dish will be a hit!



Ingredients

1 cup Oat Grouts - I used Bob's Red Mill

4 cups of water

1 T Reduced-Sodium Vegetable Better Than Bouillon

1 c white wine - I used Pinot Grigio

1 large leek - white only, cleaned & chopped

2 t garlic - chopped

8 oz cremini mushrooms - sliced

1 bunch of asparagus - trimmed and chopped into large pieces

1t dried thyme

1t dried chives

1/2 t mushroom seasoning

1-2 T vegan parmesan

Taste for Salt & Pepper


Directions

  • Bring water to a boil, add in Better Than Bouillon, stir to dissolve. Set aside.

  • Blanch the asparagus in boiling water for a minute or two just until it turns bright green. Drain and rinse in cold water. Set aside.

  • In a large skillet on medium heat, sauté the leek for a couple minutes until soft. Add the garlic and sauté until just fragrant.

  • Add in the mushroom and cook until starts to brown and become tender.

  • Toss in the oat grouts and toast for a few minutes.

  • Add in the wine and cook until it's absorbed.

  • Add in 2 c of the broth. Bring to a boil then reduce to simmer, uncovered until liquid is absorbed. (approx. 20 minutes)

  • Stir in the remaining broth and cook until fully absorbed, approximately another 25-30 minutes.

  • When it turns to creamy texture, remove from heat and stir in the vegan parmesan, asparagus, and mushroom seasoning.

  • Taste for Salt & Pepper. Enjoy!















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