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Gluten Free Mushroom Oat Risotto

Serves 2

Really quick and easy to make, this oat-based risotto transforms porridge oats into a warming and comforting supper dish.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 25g dried porchini mushrooms
  • 500ml boiling water
  • 100g onion
  • 2 garlic cloves
  • 200g chestnut mushrooms
  • 2 tbsp olive oil
  • 75g FREEE Organic Porridge Oats
  • 1 tsp truffle oil
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 25g grated cheese or vegan cheese
  • salt and pepper
  1. Put the dried mushrooms into a bowl, pour on the boiling water and leave to stand for 20 minutes.
  2. Finely dice the onion and garlic and slice the chestnut mushrooms into separate piles.
  3. Put the olive oil into a frying pan, add the diced onion, cover and cook over medium heat for 3 minutes without browning.
  4. Add the sliced mushrooms and garlic to the pan, cover and cook until the mushrooms collapse.
  5. Drain the liquid from the porcini mushrooms into an empty saucepan.
  6. Chop the soaked mushrooms, add them to the frying pan, cook for a couple of minutes then remove the pan from the heat.
  7. Measure the oats into the saucepan of the mushroom soaking liquid and cook the oats over medium heat for 4 minutes, stirring occasionally.
  8. Tip all the mushrooms into the saucepan, add the lemon juice, truffle oil, salt and pepper and stir to combine.
  9. Spoon the risotto into two bowls, sprinkle with parsley and serve accompanied by the grated parmesan.

Equipment

Mixing bowls and large frying pan

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Ingredients

Change Quantities:
  • 25g dried porchini mushrooms
  • 500ml boiling water
  • 100g onion
  • 2 garlic cloves
  • 200g chestnut mushrooms
  • 2 tbsp olive oil
  • 75g FREEE Organic Porridge Oats
  • 1 tsp truffle oil
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 25g grated cheese or vegan cheese
  • salt and pepper

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