Zucchini & Dill Breakfast Chickpea Pancakes
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Leek & Parmesan Savory Oat Risotto
Savory Oat Risotto with leek & parmesan, prepared as a satisfying breakfast.
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- 18 min
- Calories
- 373 kcal
- Protein
- 18.9 g
- Carbohydrates
- 54 g
- Fat
- 9.9 g
- Fiber
- 8.3 g
Ingredients
- 60 g rolled oats
- 180 g vegetable broth
- 85 g leek
- 18 g parmesan
Instructions
- Weigh and prepare all ingredients for one serving. Rolled oats and vegetable broth quantities are measured as listed; dry grains and flours are weighed dry.
- Simmer oats slowly in broth, stirring until creamy. Sauté the toppings in a separate pan and fold them in just before serving.
- Add leek (85 g) and parmesan (18 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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