Nutritious & Savory Oatmeal Tomato Risotto
Healthy Oatmeal and Dried Shiitake Mushroom Tomato Risotto Recipe
Introducing a wholesome and light oatmeal tomato risotto, perfect for a balanced meal after holidays or indulgent feasts. This dish combines the chewy texture of shiitake mushrooms with creamy oatmeal and a tangy tomato sauce, creating a satisfying yet light one-bowl meal. It’s simple to make, making it a great option for busy days!
Ingredients
- Oatmeal: 50g (approx. 1/2 cup)
- Dried shiitake mushrooms: 20g
- Tomato sauce: 3 Tbsp
- Milk: 50ml (approx. 1/4 cup)
- Water: 160ml (approx. 3/4 cup)
- Cheddar cheese slice: 1
- Fish sauce (or soy sauce): 1/2 Tbsp
- Black pepper: a pinch
- Cooking oil: a little
Cooking Instructions
Step 1
First, prepare the dried shiitake mushrooms. Soak them in warm water for about 5 minutes until slightly softened. Be careful not to soak them for too long, as this can make their texture mushy.
Step 2
Drain the soaked shiitake mushrooms thoroughly and finely chop them into small pieces (less than 0.5cm). Chopping them this finely will ensure their flavor is evenly distributed throughout the risotto.
Step 3
Heat a little cooking oil in a frying pan over medium-low heat. Add the chopped shiitake mushrooms and sauté until fragrant and lightly browned. Once the mushrooms are aromatic, add the water used to soak the mushrooms (use fresh water if preferred) and the oatmeal. Stir well to combine.
Step 4
Now, let’s build the risotto’s flavor. Pour in the milk for creaminess, and add the tomato sauce for a tangy and sweet profile. Stir in the fish sauce (or soy sauce) for added umami, and a pinch of black pepper. Continue to stir and cook until all ingredients are well incorporated.
Step 5
Finally, add the cheddar cheese slice for extra richness and a creamy finish. Stir until the cheese is melted and smoothly blended into the risotto. Serve hot immediately, and enjoy your delicious oatmeal tomato risotto!
