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mushroom risotto recipe header image.jpg
mushroom risotto recipe header image.jpg

mushroom oat risotto

Prep - 5 Minutes
Cook - 10 Minutes
1 Servings


Thick and creamy with just a little bit of bite. This is a delicious alternative to your standard rice risotto. Wholegrain, cooks in under 10 minutes, and a great excuse to eat another bowl of oats during the day!

This is given a little protein boost with Pulsin’s Unflavoured Rice Protein to keep it vegan friendly. The same amount of Pea Protein can also be used and incorporated in the same way depending on your dietary preferences.

Mushroom Oat Risotto Top View | Pulsin Recipe | Rice Protein
Mushroom Oat Risotto Close Up | Pulsin Recipe | Rice Protein



  • 1/2 cup (60g) rolled oats
  • 1/2 cup chestnut mushrooms or mushrooms of choice chopped
  • 1/4 tsp (just a pinch) of vegetable bouillon
  • 60ml (1/4 cup) unsweetened almond milk
  • Pink Himalayan Salt and Black Pepper to taste
  • 250ml (1 cup) boiling water
  • 1/2 tsp coconut oil or ghee melted
  • 1 tbsp (10g) Pulsin Unflavoured Rice Protein
  • 1 -2 tbsp roast hazelnuts, skins removed, roughly chopped
  • Sprig of thyme to garnish!



Add oats, boiling water and vegetable bouillon to a pot. Place over a medium heat, stir and leave to simmer for 5 minutes.


Meanwhile, add melted oil or ghee to a pan over a medium heat. Fry mushrooms in the pan for 5 minutes until lightly browned. Remove and place on kitchen paper to drain excess water for just a minute.


Mix protein with almond milk in a shaker or blend using a hand blender.


Add protein mix to the oats, stir to combine. Cook through for a minute and then add in the mushrooms. Heat through for one more minute.


Taste and season if necessary; the vegetable bouillon I use was all the seasoning mine needed!


Serve up in a bowl, top with chopped hazelnuts, black pepper and a sprig of thyme if you're feeling fancy.

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Peachy Palate

I’m Shel but some people call me “Peachy”...I’m the food loving, fitness fanatic, blogger behind Peachy Palate, a website which is now my hub for all the paleo, keto and grain free recipes I create, hoping to inspire people to think outside the box, eating whole foods that truly nourish.


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