Mushroom Oat Risotto Recipe | Nutritional Therapy for IBD

Ingredients

1 cup steel-cut oats

2 cups unsweetened almond milk

2 cups low sodium chicken broth

1 to 2 TBSP extra virgin olive oil

½ small onion, minced

2 cloves of garlic, minced

1 cup mushrooms (might need to be puréed)

1 tsp dried basil

1 tsp dried oregano

½ tsp dried marjoram

pinch of salt and pepper

2 TBSP aged Parmesan cheese

100 grams steel-cut oats

473 ml unsweetened almond milk

473 ml low sodium chicken broth

1-2 TBSP (15-30 ml) extra virgin olive oil

½ small onion minced

2 cloves of garlic minced

100 grams mushrooms (might need to be puréed)

1 tsp (5 ml) dried basil

1 tsp (5 ml) dried oregano

½ tsp (2.5 ml) dried marjoram

pinch of salt and pepper

2 TBSP aged Parmesan cheese

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Dietary Therapies

IBD-AID P1

mSCD

Dietary Requirements

Lactose-Free

Egg Free

In a pot, add olive oil and sauté diced onions and garlic. When onions are translucent add liquid. Bring almond milk and vegetable broth to a boil, add oats, and reduce heat to medium.
While oats are cooking, purée mushrooms thoroughly. When you have no clumps remaining, add to oatmeal. Add spices, salt and pepper.
Once most of the liquid has absorbed, top with cheese and serve.