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Savory Mushroon Rissotto

  • Diced Onion- 1/4 cup
  • Mushrooms(thinly sliced)- 10
  • 1 clove of garlic, minced
  • Water or Vegetable Stock- 1 1/2 cup.
  • Gluten-Free Steel Cut Oats- 1/2 cup.
  • Nutritional Yeast- 1/2 cup
  • 2 garlic cloves, chopped
  • Onion Powder- 1 teaspoon
  • Red pepper flake
  • Italian Seasoning- 1/2 teaspoon.
  • Spinach or greens, chopped into small pieces- 1 cup
  • 1/2 lemon, juiced
  • Black pepper to taste
  • Italian Herbs.

Nutritional Count Per Serve-

  • Energy – 225 kcal
  • CHO –34 gram
  • Protein – 14.7 gram
  • Fat – 2.6 gram
  • Fibre – 9.1 gram
  1. To a vessel on medium heat, add the mushrooms and onions along with a tablespoon or two of water. Saute until the mushrooms are softened, and the onions are translucent.
  2. Add remaining ingredients except for the spinach and lemon juice.
  3. Bring the mixture just to a boil, and then reduce the temperature to low
  4. Allow to simmer uncovered for 10 mins, stirring frequently to make sure nothing sticks to the bottom of the pot. If the water seems to be evaporated before the 10 minutes are up, add a few tablespoons of water and continue to cook.
  5. When the time is up, add the lemon juice and spinach. Stir to combine, and then place a lid on the vessel and allow to rest for 1 minute.
  6. Spoon your risotto oats into a bowl, and top with italian herbs.

Chef Profile

Neha Ranglani

Email: makemefit@neharanglani.com

Website: https://www.neharanglani.com