Parsnip, Rocket and Pea Risotto

Parsnip, Rocket and Pea Risotto

Cooking time: 40 min
Portions: 4-6


1 pack Pulled Oats® Nude
200 g risotto rice
100 g grated parmesan (vegan)
330 ml cream (vegan)
1 onion
1 garlic clove
1 celery
150 g butternut squash
150 g parsnip
100 g frozen peas
150 g butter (vegan)
1 handful of rocket leaves
1 handful of kale
2 tbsp finely chopped thyme
2 stock cubes
1,2 dl white wine


  1. Dice onion, butternut squash and parsnip. Dice celery.
  2. Measure 100 g butter in a thick bottom pot. Add onion, butternut squash, celery and thyme. Fry for 3-4 minutes.
  3. Add risotto rice, stock cubes, white wine and 3,6 dl water. Cook on low heat for about 20-30 minutes.
  4. When cooked add frozen peas, cream & parmesan, mix well and cover.
  5. In frying pan fry garlic and parsnip with 50g butter. When browned add Pulled Oats® and fry for 2-3 minutes.
  6. Take off heat and mix in kale.
  7. Mix Pulled Oats mixture into risotto and then mix in chopped rocket.