American•healthy
Skillet Baked Oatmeal Risotto
This easy and delicious, savory Baked Oatmeal Risotto is a non-conventional spin on risotto as you know it. It is a filling and hearty dish that is perfect for dinner or even brunch.
- Prep time
- 5 min
- Cook time
- 27 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
2
- 1/2 onion chopped
- 2 clove garlic chopped
- 2 tbsp almond oil or olive oil
- 7 wild cherry tomatoes - cut into quarters
- 3 white mushrooms sliced (approx 2/3 cup.
- 1 cup oats
- 2.5 cup Chicken Broth
- 4 basil leaves chopped
- salt and pepper to taste
- 3 tbsp grated Parmesan cheese
- Chili flakes (optional)
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
Saute the onion and garlic in an 8-inch skillet coated with almond oil for about 5 minutes or so.
- 3
Add the tomatoes and mushrooms and saute for about 2 minutes
- 4
Add the oats and broth and stir well.
- 5
Season with salt and pepper by adding a bit and tasting.
- 6
Top with the basil and bake for 20 minutes.
- 7
Remove from the oven and top with Parmesan immediately.
- 8
Garnish with chili flakes (if desired).
- 9
Serve warm.