Green oat risottoThe most wonderful food in spring and summer is, of course, asparagus oat risotto. The soft taste of oat rice is wonderfully emphasized by asparagus and the lemon juice and white wine vinegar that bring acidity. Charm your dinner party with this delicious herbal recipe!
- 1 shallot
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp white wine vinegar (or apple cider vinegar)
- 250ml Fazer Willja Oat Rice
- 650ml water mixed with ½ vegetable stock cube
- 100ml frozen peas
- 1 tbsp butter
- 3 tbsp grated parmesan
- 1 tbsp lemon juice
- 3 walnuts
- 1 bunch asparagus (250g)
- ½ packet of sugar snap peas (60g)
- 1 tbsp oil
- salt and pepper
- grated parmesan
- Heat the oven to 200 degrees. Finely chop the shallots and garlic. Place in a saucepan with olive oil and fry on a medium heat until the onions are translucent (about 5 minutes).
- Add white wine vinegar and fry until it has evaporated.
- Add the oat rice and continue to cook for 2 minutes while stirring.
- Add half of the water with the vegetable stock and let it boil on a medium heat. When it has boiled for approx. 8 minutes, add the rest of the liquid. While the oat risotto is cooking, fry the vegetables and roast the walnuts in the oven.
- Rinse the sugar snap peas and asparagus under cold water. Remove the bottom of the asparagus stalks and cut the sugar snap peas. Fry the vegetables in a hot frying pan with a little olive oil until they have a golden brown crust.
- Place the walnuts on a baking tray with baking parchment and toast them in the oven for 5 minutes.
- Taste the oat risotto - the oat rice must be al dente, i.e., it must have some resistance when chewed but still be cooked. The consistency of the oat risotto must not be too firm. Add more water if needed.
- Add the peas when the oat risotto has almost finished cooking. Also add butter, parmesan and lemon juice to the dish. Top the risotto with the fried asparagus, sugar snap peas, roasted walnuts (chopped) and extra grated parmesan.