Mushroom and Rosemary Oat Groats Risotto
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Mushroom and Rosemary Oat Groats Risotto
Recipe Ingredient InformationIngredients
- Pressure Cooker cook
- 1½ cups Oats
- 2½ cups water
- Mushrooms
- 1 cup mushrooms, sliced
- 2 tbsp water
- 1 tsp dried rosemary
- ¼ tsp dried sage
- Finish
- 3 tbsp Brazil Nut Butter (or nut butter of your choosing)
- 1 tsp lemon juice
- 2 tbsp nutritional yeast
- ½ tsp sea salt
Method
- Soak: Rinse the oat groats. Soak the oat groats in plenty of water for 8 hours. Drain and rinse well.
- Pressure Cooker cook: Add the soaked oat groats and 2½ cups water to the Pressure Cooker. Cook on High Pressure for 10 minutes. Natural release 10 minutes, then quick release. Drain well.
- Mushrooms: Add the mushrooms, 2 tbsp water, dried rosemary, and dried sage to a saucepan over medium heat. Cook 2–3 minutes, stirring.
- Combine: Add the cooked oat groats to the saucepan. Stir and simmer 3–6 minutes until creamy.
- Finish: Remove from heat. Stir in the Brazil Nut Butter until fully combined, then stir in the lemon juice, nutritional yeast, and sea salt.
Serving ideas
- Serve as-is for a warm, creamy bowl, or pair with steamed greens and an extra squeeze of lemon.
- Top with extra nutritional yeast or sliced mushrooms for a richer finish.
- If you want it looser, add hot water gradually until it settles into a soft risotto texture.
Body & Sensory Notes
- Odour impact: Earthy during cooking; rosemary and lemon keep the aroma clean and bright.
- Texture: Creamy with a gentle chew from the intact groats.
- Energy: Fibre + fat tends to feel steadier than refined starches when portioned appropriately.