Oat Risotto a la carbonara

Oat Risotto a la carbonara


  • 1 cup of oat
  • 2 tablespoons chia seeds
  • 4 larger zucchini flowers
  • 1 egg
  • pinch of sea salt
  • little olive oil
  • 2 garlic cloves
  • litte toasted pepita


Soak 1 cup of oat in the evening in 2 cups of water. Drain in the morning and cook in 2 new cups of water for 5 minutes. When start boiling, add chia seeds, remove from the heat, cover and leave for another 15 minutes. In a meantime take zucchini flowers, pull out a beater and split the flowers into petals. Whisk one egg with little salt and olive oil and grate garlic. When the oat swells, gradually add garlic, then one tablespoon tahini or other seeds butter and stir well. If you’re in non-restriction phase you can add Parmesan cheese. Then add whisked egg and stir well. In the end add petals from zucchini flowers. You can sprinkle with toasted pepita and little olive oil.

Oat Risotto a la carbonara

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