Soak the Shiitake mushrooms in lukewarm water at least 30 minutes in advance.
Cut the peppers in half and the onions into quarters. Brush the onions with oil and a pinch of salt.
Transfer to an air fryer at 180° for 15 minutes, checking them.
Set the grilled onions aside, clean the skin and seeds from the peppers, and use the pepper scraps in the water for the vegetable broth.
Blend the red peppers with a drizzle of extra virgin olive oil and set the cream aside.
In a pan, pour in a drizzle of extra virgin olive oil, add half a red onion thinly sliced, and let it flavor for a few minutes.
Add the mix of rice, oats, and wheat and toast it. Add a few ladles of vegetable broth and the filtered pepper scraps through a sieve.
Halfway through cooking, add the mushroom soaking water, the mushrooms cut into thin slices, and the pepper cream.
Finish cooking by adding ladles of broth if needed, adjust with salt.
Plate, add the grilled onions, chopped parsley, and serve.
Store in the refrigerator
Very tasty as it is, but if you use it to make a risotto it must be even better. Use the mushroom soaking water for the vegetable broth.
Italia
| Energy (kcal) | 212.73 |
| Carbohydrates (g) | 39.13 |
| of which Sugars (g) | 28.06 |
| Fat (g) | 1.37 |
| of which Saturates (g) | 0.32 |
| Protein (g) | 9.98 |
| Fiber (g) | 7.38 |
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