Oatmeal doesn’t have to be sweet or served only at breakfast. This quick and easy oatmeal “Risotto” is rich and tastes like the real deal minus the carbs!
You won’t be eating oatmeal the same way after this…
Bacon and Mushroom Oatmeal “Risotto”
Serving Size: 230 minutes
- 1 cup old fashioned rolled oats
- 2 cup water
- 1/2tsp salt
- 2 slices Jones Dairy Farm Dry-Aged Bacon
- 1/2 yellow onion, sliced 1cm
- 4 mushroom, sliced
- 1Tbsp butter
- 1Tbsp apple cider vinegar
- 1/2Tbsp mild miso (white miso, Sakyo miso, or mugi miso)
- 1/2Tbsp soy sauce
- 40g Pecorino Romano, grated
- 1/2 cup milk
- 1/2tsp black pepper, freshly coarse-ground
- Italian Parsley for garnish (optional)
- 1In a large pot or deep pan, bring water to a boil. Once the water starts to boil, add 1/2tsp of salt and oatmeal. Cook a couple minutes shy of regular cooking time instructed on package.
- 2While oatmeal is cooking, add 2 strips of Jones Dairy Farm Dry-Aged Bacon to a cold pan then turn heat to medium. Flip occasionally until crispy.
- 3Meanwhile, place sliced onion in a microwave-safe bowl and cover. Microwave for 2 minutes.
- 4Transfer cooked bacon to a paper towel lined plate, cut to desired thickness once cooled. Discard or reserve bacon grease.
- 5In the same pan, add butter, onion, mushroom, and a pinch of salt. Cook until they start to turn golden.
- 6Add apple cider vinegar to the pan and deglaze. Turn off heat.
- 7Mix white miso and soy sauce into a paste and add to the pan to coat onions and mushrooms.
- 8Add (7) mixture to the pot of oatmeal.
- 9Turn heat back on to medium. Add pecorino romano, milk, and black pepper. Mix until the cheese is fully melted and everything is combined.
- 9Garnish with Italian parsley. Best enjoyed immediately.
This recipe is made using
Jones Dairy Farm Dry-Aged Bacon
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