Oat risotto with braised garlic tomatoes

Italian always works, right? Yes! And even in porridge form. You read that right: Our oat risotto with braised garlic tomatoes brings together the best ingredients from Mediterranean cuisine and the power of our favorite flakes in one bowl. Tomato, peppers and typical Italian herbs will take you from 0 to dolce vita in just a short time. Combined with braised garlic tomatoes it's a dream!

Ingredients 

50 g (Oatsotto tomato-pepper) ⁠ | Alternatively: A hearty classic
100 g small tomatoes on the stalk
1 tbsp olive oil
1 clove of garlic
Coarse sea salt
1 tbsp pine nuts
Fresh basil

As desired: herbs, dried tomatoes

preparation

Wash the tomatoes carefully and pat them slightly dry (if possible, they should stay on the stalk). Then place in a baking dish. Drizzle the tomatoes with the olive oil. Finely chop the garlic and spread over the tomatoes. Sprinkle some sea salt over it and cook in the air fryer or oven (fan oven) at 175°C for about 10-15 minutes. In the meantime, prepare the oat risotto. To do this, put 50 g of oatsotto tomato and pepper or Kerniger Classic with 150 ml of water in a pot and bring to the boil briefly while stirring. Refine with herbs or dried tomatoes as desired. Thicken over low heat and let it steep a little until the consistency is nice and creamy. Roast the pine nuts in a pan without oil. Pour the oat risotto into a bowl and top with the stewed tomatoes, pine nuts and fresh basil and enjoy warm.

Why we use oats instead of rice

Are you wondering why we use oats instead of rice for our oatsotto?
Here you go:

• The complex carbohydrates in oats lead to satiety for a particularly long time.
• Oat flakes are particularly easy to digest.
• Oats provide lots of fiber, iron, zinc and plant-based protein.
• Oatmeal swells much faster than rice, meaning your meal is ready to eat super quickly.
• And of course because we just love oats!