Oat risotto with delicious balsamic mushrooms

Hafer-Risotto mit leckeren Balsamico-Pilzen

You don't have the time or desire to stand in the kitchen forever at lunchtime? We got you! Because this dish only takes 10 minutes and is really tasty at the same time. Our oatsotto/crunchy classic is packed with nutrients, ensures long-lasting satiety and is of course incredibly tasty - convenience food next level!


50 g (Oatsotto Mushroom-Leek) ⁠ | Alternatively: A hearty classic
150 g brown mushrooms ⁠
Olive oil ⁠
1 tbsp balsamic vinegar
Pepper and salt ⁠
Fresh thyme ⁠
Parmesan ⁠ ⁠


⁠Clean the mushrooms and cut them into fine strips. Fry in a pan over high heat with a little olive oil, stirring regularly. Deglaze the mushrooms with the balsamic vinegar. Add some fresh thyme and season with salt and pepper. Put 50 g oatsotto mushroom leek or Kerniger Classic in a pot with 150 ml water. Bring to the boil briefly while stirring. Thicken over low heat and let it simmer a little until the oat risotto is nice and creamy. ⁠ Pour the oat risotto into a bowl, top with the balsamic mushrooms and fresh thyme. Grate Parmesan over it and enjoy straight away.

Prefer to go vegan today?

If you would rather make this delicious bowl vegan, we can recommend yeast flakes as a substitute for Parmesan. Yeast flakes naturally have a mild, spicy taste with a slight cheese aroma - which is why they are perfect as a vegan, natural cheese alternative. They are also a great dietary supplement because they are rich in B vitamins, trace elements and minerals. We love!

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