{"id":10465,"date":"2020-03-30T10:47:48","date_gmt":"2020-03-30T10:47:48","guid":{"rendered":"https:\/\/app.forkranger.com\/?p=8220"},"modified":"2024-06-12T14:38:44","modified_gmt":"2024-06-12T14:38:44","slug":"haver-risotto-met-pruimen","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/nl\/recipe\/haver-risotto-met-pruimen\/","title":{"rendered":"Haver Risotto met Pruimen"},"content":{"rendered":"\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/app.forkranger.com\/wp-content\/uploads\/2020\/01\/smokey-chilli.jpg\" alt=\"smokey chilli\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n\t<h1>Spinach Pesto<\/h1>\n\t<p>[wpbb post:excerpt length=&#8217;70&#8217; more=&#8221;]<\/p>\n\t<p>[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t<p>Ingredients<\/p>\n\t<p>4 servings<\/p>\n\t350 g<br \/>\n100 g<br \/>\n350 g<br \/>\n1<br \/>\n100 g\n\tOats (steel cut or rolled)<br \/>\nPrunes (dried plums)<br \/>\nChestnut mushrooms<br \/>\nLeek<br \/>\nWalnuts\n\t1 glass<br \/>\n1 L<br \/>\n1\/2<br \/>\n2 cloves<br \/>\n1\n\tDry white wine<br \/>\nBouillon (mushroom)<br \/>\nLemon<br \/>\nGarlic<br \/>\nOnion\n\t<p>Prep<\/p>\n\t<p>15 min<\/p>\n\t<ol>\n<li>Dice onion and mince garlic<\/li>\n<li>Cut mushrooms into slices<\/li>\n<li>Cut leek into rings<\/li>\n<li>Cut prunes into small pieces<\/li>\n<li>Crack or prepare the walnuts<\/li>\n<li>Set the table (it&#8217;s best to serve risotto immediately)<\/li>\n<\/ol>\n\t<p>Cook<\/p>\n\t<p>20 min<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-1b.png\" alt=\"pan 1b\" itemprop=\"image\" title=\"pan 1b\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Saute\u0301 onion<\/strong><\/p>\n\t<p>medium\/high heat (in oil) until soft but not coloured ~3 min<\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-2.png\" alt=\"pan 2\" itemprop=\"image\" title=\"pan 2\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Boil water and make bouillon<\/strong><\/p>\n\t<p>keep it at\u00a0a low boil<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/02\/frying-pan-2.png\" alt=\"frying pan 2\" itemprop=\"image\" height=\"13\" width=\"67\" title=\"frying pan 2\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Saute\u0301 mushrooms in the meantime<\/strong><\/p>\n<p>start with high heat\u00a0and then lower the\u00a0heat until all moisture\u00a0is gone ~ 10 min<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-1.png\" alt=\"pan 1\" itemprop=\"image\" height=\"17\" width=\"81\" title=\"pan 1\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Add oats\u00a0and garlic in the meantime<\/strong><\/p>\n\tstir so the oats are heated but don&#8217;t let them<br \/>\nbrown, season with salt and pepper ~2 min\n\t<p><strong>Add white wine<\/strong><\/p>\n\tit should sizzle, cook until you don&#8217;t see any<br \/>\nliquid from the wine ~2 min\n\t<p><strong>Start adding hot bouillon, one bit at a time<\/strong><\/p>\n\t<p>stir until nearly all has been absorbed &#8211; the oats\u00a0should always be soft rather than dry. Repeat this\u00a0process until the oats are soft but still have a little\u00a0bite (so it&#8217;s important to taste it regularly, add salt and pepper if needed) ~10 min<\/p>\n<p>keep stirring often,\u00a0adjust heat if it&#8217;s too hot, you have to avoid burning\u00a0the oats<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/02\/frying-pan-2.png\" alt=\"frying pan 2\" itemprop=\"image\" height=\"13\" width=\"67\" title=\"frying pan 2\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Add leek, walnuts\u00a0and prunes<\/strong><\/p>\n<p>cook until the leek\u00a0is soft\u00a0~5 min<\/p>\n\t<strong>Serve with the mushrooms, leek and walnuts and add lemon juice to taste<\/strong><br \/>\nA perfect risotto is creamy and much more fluid than rice\u00a0(that&#8217;s why risotto is served on a deep plate)\n\n","protected":false},"excerpt":{"rendered":"<p>This risotto recipe uses oats instead of rice! Because of the nutty flavour of the oats doesn&#8217;t need butter or cheese. The original recipe from Wolfgang Puck mixes in a<br \/>\npea puree at the end to make it creamier (just put some peas in a blender). Using the prunes, walnuts, leek and mushrooms as topping also works with regular risotto.<\/p>","protected":false},"author":1,"featured_media":12241,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[290,60],"tags":[149,106,71,126,123,150,100,107,151,152,147,148,117,153],"class_list":["post-10465","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-book","category-recipe","tag-butter","tag-garlic","tag-italian","tag-leek","tag-lemons","tag-margarine","tag-mushrooms","tag-onion","tag-parmesan","tag-pecans","tag-prunes","tag-stock","tag-walnuts","tag-white-wine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Oat Risotto with Prunes - Fork Ranger<\/title>\n<meta name=\"description\" content=\"This risotto recipe uses oats instead of rice! 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