Oatmeal risotto is a great way to try using your Mornflake oats to make savoury things. With just a few simple ingredients, you can make this delicious pea oatmeal risotto for a fresh plant-based dinner.
80g Mornflake Medium Oatmeal
30g Mornflake Jumbo Oats
1 leek, finely sliced
1 garlic clove, crushed
60g frozen peas
450ml vegetable stock
Small handful of fresh mint, finely chopped
Pinch of salt
Few twists of black pepper
Heat a tablespoon of oil in a medium saucepan add the leek and garlic and for 6 minutes, until they start to soften. Then add the oatmeal, jumbo oats, peas and stir. Gradually pour in the stock, whilst stirring the oatmeal, add more stock as each pour is absorbed into the oats this should take 20 minutes. The spring pea oatmeal will be soft but with a sight bite.
Stir through some freshly chopped mint, season with salt and pepper and spoon into bowls to serve.