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Savory Oats Mushroom Sage Risotto with Poached Egg and Avocado

Savory Sage and Mushroom Oats Breakfast Risotto

This recipe swaps traditional arborio rice for more budget friendly, and quicker cooking rolled oats. The dash of tamari gives the risotto an umami flavor, and the nutritional yeast adds B vitamins, while giving this vegan dish a cheesy consistency. Option to add sliced avocado and a poached egg to make this a complete meal that can be enjoyed for breakfast, lunch, or dinner. Multiply recipe ingredients for additional servings.
Course Breakfast, lunch
Cuisine anti inflammatory, anti-cancer, antiinflammatory, avocado, egg, Healthy, oats, one pot, vegan, vegetarian
Keyword 5 Ingredients, Anti Cancer, Anti Diabetes, Anti Inflammatory, avocado, Breakfast, Mushroom, Oats, Poached Egg, Risotto, sage, savory, Whole Grain
Prep Time 5 minutes
Cook Time 10 minutes
Servings 1

Ingredients

  • 1 tbsp extra virgin olive oil or avocado oil
  • 1 small shallot diced
  • 1 cup sliced baby bella mushrooms packed
  • 1 tbsp chopped fresh sage or 1 tsp dried
  • Salt and pepper to taste
  • ½ cup dry rolled oats preferably organic
  • 1 cup water
  • ½ tsp tamari or soy sauce preferably organic
  • 1 tbsp nutritional yeast
  • Optional: ¼ avocado 1 poached egg*; 1 tbsp chopped scallion for garnish

Instructions

  1. -In a medium skillet, sauté shallot in oil over medium heat until shallots begin to soften, about 3 minutes
  2. -Add sliced mushrooms, sage, and a pinch of salt and pepper, then stir to combine
  3. -Cover and cook, stirring occasionally, until mushrooms wilt, about 5 minutes
  4. -Stir oats into skillet until they begin to toast, about 30 seconds
  5. -Add water and tamari, stir to combine, and continue to cook until water is mostly absorbed, and oats are tender, about 5 minutes
  6. -Stir in nutritional yeast
  7. -Readjust seasonings if needed, and transfer oats to a bowl
  8. -Optional: Top with avocado slices, poached egg, and garnish with chopped scallion

Recipe Notes

Recipe Notes: Goal is to leave some texture or “bite” to the oats. If you have leftovers, add a beaten raw egg or flax egg, form into patties, and bake in a 350 degree oven for 15 minutes to turn the risotto into fritters for another meal.