Here is a delicious vegan and child-friendly oat risotto made from apple juice instead of white wine. This tasty recipe made with nutritious Fazer Willja Oat Rice gets taste from fresh parsley, grated lemon zest, parmesan and fried mushrooms.
100 g shallots (one large)
1 clove of garlic
500 g assorted mushrooms or champions
2 tbsp olive oil
2 tbsp butter
250 g Fazer Willja Oat Rice
8 dl water (seasoned with vegetable broth)
0.5 organic lemon
70 g of parmesan cheese
30 g of parsley
salt and pepper
Finely chop the onion and garlic. Rinse the mushrooms and set aside a small handful of them for decoration and cut them into slices. The remaining mushrooms are cut into smaller pieces.
Pour a little oil into a deep frying pan or wok pan and saute the onions, garlic and small mushrooms pieces until they soften.
Add the butter and Fazer Willja Oat Rice to the pan and turn for a few minutes to give the oats a little color.
Pour boiling water over your broth cube and pour some of this + apple juice over the oat rice in the pan. Allow the broth to soak in and pour in a little more broth while stirring, repeat this about 3 times. It takes about 15 minutes for the broth to fully soak in. In the meantime, you can fry the sliced mushrooms in a small amount of butter. Season the mushrooms with salt.
Add the grated lemon zest, chopped parsley and parmesan to the oat risotto. Stir and season with salt and pepper. Sprinkle the dish with roasted mushrooms and serve.