300 g brown mushrooms
2 medium sweet potatoes
2 tbsp neutral oil
1 tbsp soy sauce
2 dl oat rice
7 dl water
4 tbsp WoW! plant-based shredded mozzarella alternative
2 tsp salt
Toppings
1 dl pesto sauce
½ dl fresh basil
½ dl chopped jalapeño
4 tbsp pangrattato
1. Prepare the mushrooms: Brush and clean the mushrooms, then place them on a parchment-lined baking tray. Drizzle with the oil and soy sauce.
2. Prepare the sweet potatoes: Wash and cut the sweet potatoes into thick slices, then cut each slice in half. Drizzle with a little neutral oil and place them on the same tray as the mushrooms. Bake at 200°C for approximately 20 minutes, or until the vegetables are softened and lightly golden.
3. Make the oat risotto: Rinse the oat rice, add it to a saucepan with 7 dl of water, and cook over medium heat until most of the water has been absorbed. Add the salt and 1 tbsp olive oil, then stir until creamy and thick. Stir in the plant-based shredded mozzarella alternative and mix until melted and well incorporated.
4. Assemble: Spoon the oat risotto onto a plate. Arrange the roasted sweet potato and mushrooms on top, then add the chopped jalapeño.
5. Finish: Add the fresh basil, drizzle with pesto sauce, and finish with a generous sprinkle of pangrattato.
