Beautiful Mushroom Oat Groat Risotto

A hearty, nutty alternative to traditional rice risotto.

Ingredients:

2 Onions, diced

3 Garlic Cloves, finely chopped

3 sticks of celery, sliced thinly 0.5 cms wide

2 tblsp Olive Oil

190g Pimhill Organic Oat Groats

120 ml Dry White Wine

710-950 ml Vegetable Stock (or chicken stock)

50g butter

150 Mushrooms, halved

Handful of grated parmesan

Handful of chopped fresh parsley to garnish

Salt & Pepper to taste

Method:

Cook the onions, celery and garlic in the olive oil in a large frying pan until soft and cooked through. Add the Groats and allow to cook for 2 minutes stirring all the time before adding the wine and let this completely reduce.

Add the warm stock, one ladel at a time, stirring until the groats are tender. This can take up to 40 minutes. In the meantime, in another pan, melt the butter and add the mushrooms and sauté. Once the mushrooms and Groats are cooked add the mushrooms and the juices and the parmesan to the Groats etc, mix through. Add salt and pepper to taste. Garnish with the chopped parsley.