Oat rice risotto

OAT RICE RISOTTO

Cooking time: 30 minutes | Servings: 4

The most important thing when cooking a risotto is to never stop stirring. Luckily, oat rice cooks faster than normal rice, but that doesn’t make this risotto any less creamy. The richness from the cheese and bouillon is nicely balanced by the tanginess from the lemon zest. Heat the stock at home and bring in a thermos!

PRIMUS | CAMPING

Ingredients:

800 ml chicken stock

400 ml oat rice

2 finely diced shallots

200 g chopped fresh mushrooms

1 lemon zest

1 lemon juice

1 chunk parmigiana

Olive oil

Salt & pepper

Instructions:

PREPARE AT HOME

01 Heat the bouillon and pour it into a thermos.

02 Mix the rice, finely diced shallots and chopped mushrooms in a container.

COOK OUTSIDE

01 On medium heat, sweat the rice mixture with the olive oil in a saucepan until mushrooms and shallots are soft.

02 Deglaze the pan with the white wine.

03 Gradually pour the chicken stock into the rice while continuously stirring with a wooden spoon. Do this for about 12-15 minutes, or until the rice is cooked.

04 Turn off the heat and add some grated lemon zest and Parmigiana. Add lemon juice, salt & pepper to taste.

05 Sprinkle some fresh herbs and enjoy!

living it large?

Bring a splash (1 dl/1⁄2 cup) of white wine to deepen the flavor. Sprinkle some freshly chopped parsley, chives, and dill on top!