Japanese-inspired

Mushroom Miso Oat Risotto with Jammy Eggs

Steel-cut oats cook like risotto with browned mushrooms, white miso, spinach, Parmesan, and jammy eggs.

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Mushroom Miso Oat Risotto with Jammy Eggs

Savory oats are a useful way to turn breakfast fiber into something that feels closer to lunch.

Steel-cut oats give the risotto texture, while miso and mushrooms bring depth.

Brown the mushrooms before the oats go in.

That keeps their edges meaty and gives the pot the same foundation you would want in a rice risotto.

Stir the miso in off the heat so it stays smooth and savory.

Jammy eggs make the bowl complete without needing a separate protein.

For another recipe in this seed collection, try Savory Cottage Cheese Breakfast Bowl or Miso Mushroom Noodle Soup.

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Directions

  1. Bring a small pot of water to a boil and cook eggs for 7 minutes, then chill and peel.
  2. Brown mushrooms in olive oil in a medium saucepan for 8 to 10 minutes.
  3. Add steel-cut oats and stir for 1 minute.
  4. Add broth 1 cup at a time, stirring often and waiting until most liquid absorbs before adding more.
  5. Cook until oats are tender and creamy, 22 to 25 minutes.
  6. Turn off the heat and stir in miso, spinach, Parmesan, and sesame oil.
  7. Serve with halved jammy eggs and scallions.

Nutrition

Nutrition Information

Estimated per serving: 410 calories, 22 g protein, 42 g carbohydrates, 17 g fat.

Variations

Recipe Variations

- Use shiitake mushrooms for a deeper flavor.
- Add chili crisp on top.
- Swap Parmesan for nutritional yeast.

Notes

  • Do not use quick oats; they turn gluey here.
  • Miso is salty, so taste before adding more salt.
  • Leftovers thicken in the fridge; loosen with broth when reheating.

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