Tomato and seafood oatmeal risotto

Name: Tomato and seafood oatmeal risotto
Ingredients: 80 g oats; 2 servings mixed seafood; about 20 cherry tomatoes; 1 onion; 5 garlic cloves, to taste; about 10 tbsp white wine; 1 tbsp chicken stock powder; 1 bay leaf; olive oil, grated Parmesan and black pepper

Make a risotto-style dinner with oats, cherry tomatoes and mixed seafood. Save the Parmesan for the end so you can adjust the seasoning.

Edited by Oatmeal Blog

Ingredients

80 g oats
2 servings mixed seafood
about 20 cherry tomatoes
1 onion
5 garlic cloves, to taste
about 10 tbsp white wine
1 tbsp chicken stock powder
1 bay leaf
olive oil, grated Parmesan and black pepper

Instructions

Chop and sauté the onion and garlic in oil.
Add tomatoes, seafood, wine, stock powder and the bay leaf. Follow the seafood package directions and cook it through.
Stir in the oats and simmer, stirring the bottom of the pot. Add a little water if it thickens too much.
Remove the bay leaf and finish with Parmesan and pepper.