Mushroom Miso Oat Risotto with Jammy Eggs
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Difficulty: Medium
Cuisine: Japanese-inspired

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

Ingredients:
- 1.00 Tablespoon olive oil
- 0.50 Cup Parmesan cheese
- 3.00 Cup baby spinach
- 2.00 Tablespoon white miso
- 0.33 Cup scallions
- 2.00 Teaspoon sesame oil
- 4.00 Piece eggs
- 3.50 Cup vegetable broth
- 12.00 Ounce mushrooms
- 1.00 Cup steel-cut oats

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

Notes:
<ul><li>Do not use quick oats; they turn gluey here.</li><li>Miso is salty, so taste before adding more salt.</li><li>Leftovers thicken in the fridge; loosen with broth when reheating.</li></ul>

Source: https://recipesworthcooking.com/mushroom-miso-oat-risotto-jammy-eggs/export/