This easy and delicious, savory Baked Oatmeal Risotto is a non-conventional spin on risotto as you know it. It is a filling and hearty dish that is perfect for dinner or even brunch.
Ingredients
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2 tablespoon almond oil or olive oil
- 7 wild cherry tomatoes - cut into quarters
- 3 white mushrooms sliced (approx 2/3 cup.
- 1 cup oats
- 2.5 cups Chicken Broth
- 4 basil leaves chopped
- salt and pepper to taste
- 3 tablespoons grated Parmesan cheese
- Chili flakes optional
Instructions
- Preheat the oven to 350 degrees.
- Saute the onion and garlic in an 8-inch skillet coated with almond oil for about 5 minutes or so.
- Add the tomatoes and mushrooms and saute for about 2 minutes
- Add the oats and broth and stir well.
- Season with salt and pepper by adding a bit and tasting.
- Top with the basil and bake for 20 minutes.
- Remove from the oven and top with Parmesan immediately.
- Garnish with chili flakes (if desired).
- Serve warm.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 40g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Cholesterol: 13mg | Sodium: 1459mg | Fiber: 6g | Sugar: 7g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.