Mushroom & Chicken Oatmeal Risotto

AJI-NO-MOTO® Umami Seasoning


  • 1 1/4 tsps. (6ml) Cooking oil
  • 1 Tbsp. (8g) Onion, minced
  • 1/2 Tbsp. (4g) Garlic, minced
  • 1/3 cup (70g) Chicken breast fillet, diced
  • 2 Tbsps. (20g) Dried mushrooms, rehydrated, sliced
  • 7 Tbsps. (40g) Rolled oats
  • 3/4 cup (200ml) Water
  • 1 pc. (3ml) Calamansi juice
  • 1 1/4 tsps. (6ml) Fish sauce
  • 1/4 tsp. (1g) AJI-NO-MOTO® Umami Seasoning
  • 1 Tbsp. (7g) Parmesan, grated
  • 1 tsp. (2g) Parsley, finely chopped(optional)


  1. SAUTÉ. In a pan, heat oil. Sauté onion and garlic until fragrant. Add chicken breast and cook until light brown. Add mushrooms and sauté for 2-3 minutes.
  2. BOIL. & SIMMER. Add the rolled oats, stir then add 1/4 cup of water. Let it simmer until thickened then add 1/4 cup of water at a time until the rolled oats have bloomed and have fully absorbed the water. This can take up to 10 minutes.
  3. SEASON. Add calamansi juice, fish sauce, and AJI-NO-MOTO®. Mix well.
  4. SERVE. Transfer the oatmeal risotto onto a plate then top with parmesan and parsley (optional). Serve!

Cooking Tips

You may substitute rolled oats with instant oats but reduce the water by 1-2 cups because instant oats are already pre-cooked.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 5 minutes ajinomoto servings  Servings: 1 ajinomoto size  Serving size: 1 1/4 cups (292g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
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Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Oats are good source of beta-glucan, a soluble fiber which is known to have antitumor and anti-inflammatory effects.


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