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Oat Risotto with Broad Beans and Feta Cheese

recipe 45 min
Total 550 Kcal 24 g protein 74 g carbs 18 g fat

Ingredients for serving

  • 78 g Oats 0.5 x cup (156g)
  • 55 g Onions, raw 0.5 x medium (2-1/2" dia) (110g)
  • 4.5 g Garlic, raw 0.5 x cloves (9g)
  • 2.5 g Plain Butter 0.25 x slice (10g)
  • 100 g Celery, raw 2.5 x stalk, medium (7-1/2" - 8" long) (40g)
  • 117.5 g SWANSON BROTH, Vegetable Broth 0.5 x cup (235g)
  • 64 g Broadbeans (fava beans), mature .. 0.25 x cup (256g)
  • 25 g Soy Cream (Vegan)
  • 3.8 g Mixed herbs 0.25 x tbsp (15g)
  • 37.5 g Cheese, feta 0.25 x cup, crumbled (150g)

Instructions

  • Chop the onions garlic and celery.
  • Saute the onions and garlic with the butter for around 5 minutes. Add the celery and saute shortly.
  • Add the oats and the vegetable broth to the pan and mix the ingredients. Let it simmer for 30-35 minutes.
  • Add the beans and soy cream. Let it simmer for another 5 mins.
  • Take the pan of the heat and mix the herbs through the oats risotto. Let it rest for around 10 minutes with the lid closed.
  • Crumble the feta cheese on top and add salt and/or pepper to taste.
  • Have a nice meal!

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