Mushroom & Chicken Oatmeal Risotto
AJI-NO-MOTO® Umami SeasoningIngredients
- 1 1/4 tsps. (6ml) Cooking oil
- 1 Tbsp. (8g) Onion, minced
- 1/2 Tbsp. (4g) Garlic, minced
- 1/3 cup (70g) Chicken breast fillet, diced
- 2 Tbsps. (20g) Dried mushrooms, rehydrated, sliced
- 7 Tbsps. (40g) Rolled oats
- 3/4 cup (200ml) Water
- 1 pc. (3ml) Calamansi juice
- 1 1/4 tsps. (6ml) Fish sauce
- 1/4 tsp. (1g) AJI-NO-MOTO® Umami Seasoning
- 1 Tbsp. (7g) Parmesan, grated
- 1 tsp. (2g) Parsley, finely chopped(optional)
Procedure
- SAUTÉ. In a pan, heat oil. Sauté onion and garlic until fragrant. Add chicken breast and cook until light brown. Add mushrooms and sauté for 2-3 minutes.
- BOIL. & SIMMER. Add the rolled oats, stir then add 1/4 cup of water. Let it simmer until thickened then add 1/4 cup of water at a time until the rolled oats have bloomed and have fully absorbed the water. This can take up to 10 minutes.
- SEASON. Add calamansi juice, fish sauce, and AJI-NO-MOTO®. Mix well.
- SERVE. Transfer the oatmeal risotto onto a plate then top with parmesan and parsley (optional). Serve!
Cooking Tips
You may substitute rolled oats with instant oats but reduce the water by 1-2 cups because instant oats are already pre-cooked.
Cooking Time: 20 minutes
Preparation: 5 minutes
Servings:
1
Serving size: 1 1/4 cups (292g)
Products Used
AJI-NO-MOTO® Umami Seasoning
Buy Now
Nutrition Facts
Calories per serving (kcal)
410.5
Carbohydrates (g)
43.6
Proteins (g)
26.8
Fat (g)
14.0
Dietary Fiber (g)
6.7
Calcium (mg)
112.6
Iron (mg)
4.5
Sodium (mg)
605.3
Good to Know Nutrition Facts
Oats are good source of beta-glucan, a soluble fiber which is known to have antitumor and anti-inflammatory effects.