Mushroom and Kale Pinhead Risotto

Pinhead Oatmeal: These have all the additional benefits of the medium oats in terms of nutrition over rolled oats, but as they are bigger and coarser they seem to lend themselves particularly well to savoury dishes.

Mushroom and Kale Pinhead Risotto

Ingredients for 1 portion

For the risotto:

• 60g Honest-Oats' Organic Gluten Free Pinhead Oats

• 12g Honest-Oats' Organic Gluten Free Bran

• Approx. 350ml milk (I used unsweetened soya milk), you may want to use more or less depending on how thick you like your oat risotto

• 1.5tsp white miso paste

• 4 chestnut mushrooms, sliced

• 3 kale leaves, off the stem, chopped

• Small pinch of dulse flakes

• 1 tbsp cashew butter (or other nut butter)

• Dash of soy sauce

• Pepper to taste

• 1 tbsp chopped parsley

To serve:

• Crumbled walnuts and salad leaves

Cooking method

1. Add all the risotto ingredients apart from the milk and the parsley to a saucepan.

2. Add about two thirds of the milk to the pan and mix all the ingredients together.

3. Put the pan on a medium to high heat and stir all the time to thoroughly mix all the ingredients together.

4. Gradually add more milk to get the oat risotto to the thickness you prefer, add more milk if you need to.

5. Once the oats soften, the mix thickens and the mushrooms and kale cook it is ready, this will take about 15 minutes overall.

6. Stir in the chopped parsley.

7. Sprinkle with crumbled walnuts and serve with salad leaves.