#1852
Tomato Octopus Risotto
Notes
20260903 #breakfastdiary 1824, 20°C/mostly clear
An about 300kcal, single-serving tomato octopus risotto made with oatmeal, which has more fiber and a lower GI than rice.
Of course, you have to give up the pleasure of biting into a spoonful of al dente risotto. You can't have everything in this world.
Ingredients
- 5 cherry tomatoes
- 2 cloves garlic
- 100g boiled octopus
- 1 cup oatmeal
- 2T parmesan cheese
- Basil
- Olive oil
- Salt
Steps
1. Heat olive oil in a pan, mince and sauté 2 cloves of garlic.
2. Add the halved cherry tomatoes and a pinch of salt to the pan from step 1, and sauté lightly.
3. Add the bite-sized boiled octopus from step 2 and sauté.
4. Remove only the octopus, pour in 150ml of water, add 1 cup of oatmeal, and boil. Mash the tomatoes with a masher.
5. Add back the octopus you set aside along with the parmesan cheese, mixing evenly. (Taste and season with salt.)
6. Plate and top with a little basil and parmesan cheese.