Gluten-Free, Rice-Free Risotto
I was inspired to make a rice-free risotto dish by Joshua McFadden and his Grains for Every Season cookbook. He uses toasted farro for his version, which is a no-no if you can’t eat gluten. But I thought a toasted rolled oat version would not only build a similar delicious, toasted flavor but also would be much faster to make.
Luckily, I was right on both points. So move over grandma, this is not your morning bowl of oatmeal!
In just about 30 minutes, you can make this delicious, veggie packed, Rice-Free Risotto.
How This Rice-Free Risotto Recipe is Better
- Nutrition: Rice doesn’t have much protein at all, so I always feel traditional risotto is a bit of an indulgence. But I added nutrient-density by using our Double Protein Oat to boost protein, fiber, and iron.
- Consistency: Risotto can be thick and heavy, as can oats to be honest. So in this recipe method, I have you keep the oats in a soupy base and remove the dish from the hot pan immediately to keep it elegant and moist.
- Second-Act Wonder: This dish reheats beautifully. Just add additional water to get the consistency you want (and don’t overcook).
- Makes 3-4 servings.
2 cups ZEGO Double Protein Oats
3 cups roughly chopped mushrooms (and varieties)
4 cups roughly chopped onions
1/3 cup roughly chopped garlic
2-4 Tbsn butter, ghee, or other fat
1 cup shredded parmesan cheese or sub with vegan version or add nutritional yeast to taste
7 cups chicken or vegetable broth – if using veggie broth, you may want to add some Tamari to taste to add some depth of flavor. Start with 1T and taste before adding more.
Fresh herbs like thyme, marjoram, parsley, basil, and rosemary. We use 2 huge sprigs of thyme, 1 small sprig of rosemary and top with chopped parsley or basil. Don’t worry if you don’t have fresh herbs, 2 teaspoons of thyme and one of rosemary will give you delicious flavor!
Salt and pepper to taste (salt level will depend on saltiness of your broth)
- Combine mushrooms, onions, garlic, fat, and 2 teaspoons of salt (start with 1 teaspoon, you can add more later if needed) in a large sauté pan or small dutch oven. Sauté the mixture until the mushrooms have sweat (released their water) and the onion is somewhat soft. Cover with a lid if you want to quicken the process.
- OPTIONAL: For added flavor, pop this skillet into a 350 degree oven on roast for 5-10 minutes, taking care not to burn. Check frequently.
- Toast the oats in another skillet with 2 Tbsn fat and a bit of salt. Don’t stir too often or it will take too long to toast. Try waiting 30 seconds between stirs. It can darken quickly once you start to see the color change, so watch to make sure it doesn’t burn. Pour into a bowl.
- In your vegetable pan, add 2 cups broth and bring to a boil.
- Add toasted oats and stir until the liquid is somewhat absorbed—but keep the mixture soupy, better to have too much liquid than too little. Lower your heat if it’s cooking too quickly (the broth is disappearing too fast). Keep adding broth one cup at a time until it’s the consistency of a moderately thick soup. It’s okay not to use all the broth or to use more.
- Turn off heat under the pan and stiff in cheese or substitute.
- Add salt a pepper to taste.
- Remove from pan into serving dish so the oats don’t over-absorb the delicious broth.
- Sprinkle with chopped herbs and serve!
Did you make this recipe?
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