Lemon avenotto

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Lemon avenotto

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Adjust Servings:
1 cup gluten-free Oats
2 tablespoons Olive oil
1 tablespoon Vegetable butter
2 teaspoons + 4 thin slices Lemon
1 teaspoon Lemon zest
1 tablespoon Savory
2 teaspoons Vegetable powder
To taste Salt and pepper
2 tablespoons grated Non-dairy Parmesan-like cheese
1/4 cup Soy cream
To garnish Parsley

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

Avenotto is light, tasty, and quick to prepare. Enjoy this simple version with lemon and vegan Parmesan!

  • 15 minutes
  • Serves 2
  • Easy




Avenotto is the oat counterpart of risotto. The substitution of rice with oats allows you to prepare a creamy and appetizing dish in half the time, and with a much lighter result. Avenotto has become popular in Italy in recent years, and the possibilities are endless.

Here, I have prepared this simple lemon and vegan Parmesan avenotto as a quick lunch, and the result was surprisingly good!

To prepare your avenotto, heat the oil and the butter in a cocotte. When the butter is melted, add the garlic paste, lemon juice and slices, and savoury. Pour in the oats and mix well until it turns a bit darker in color from the absorption of the condiment. Finally, pour in the vegetable broth, mix well, and allow to cook for 10 minutes.

Before you take it off the heat, add the vegan Parmesan-like cheese, adjust the seasoning with salt and pepper, and add some soy cream if desired.

Serve your avenotto hot and enjoy!

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2 minutes

Prepare the aromas

In a cocotte, heat the olive oil and the vegetable butter. Add the savory, lemon slices, lemon zest, and lemon juice. Cook for a few seconds, until they release the aroma.

13 minutes

Cook the oats

Add the oats, and mix well until they absorb the seasoning (they should be turning a slightly darker color). Then, add enough water to cover and add the vegetable powder. Cook for 10 minutes, until, the oats are fluffy and soft. Then, stir in the vegan Parmesan-like cheese, adjust the seasoning with salt and pepper if needed, and add a touch of vegan soy cream. When it's creamy, take off the heat.


Garnish and serve

Garnish with a few leaves of fresh parsley (and some more lemon zest, if desired), and enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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