Mushroom Oat Risotto

Ingredients

• 1 cup (90 g) rolled oats
• 200 g button mushrooms, sliced
• 2 tbsp (27 ml) olive oil, divided
• 1 small onion (60 g), finely chopped
• 4 cloves garlic (12 g), finely chopped
• 2 cups (480 ml) hot water or homemade vegetable stock
• ½ tsp dried thyme or 3 sprigs fresh, ¼ tsp chilli flakes, ½ tsp crushed black pepper
• Salt, to taste (about ¾ tsp)
• 1 tbsp (14 g) butter
• ¼ cup (25 g) grated vegetarian hard cheese or processed cheese
• 1 tsp (5 ml) lemon juice
• 2 spring onion greens (10 g), chopped

Method

1. 1Heat 1 tbsp olive oil in a wide pan on high heat. Add the mushrooms in a single layer and leave them untouched for 2 minutes, then stir and cook another 3 to 4 minutes until browned and any liquid has evaporated. Season with a pinch of salt and lift out half for topping, leaving the rest in the pan.
2. 2Lower the heat to medium and add the remaining oil. Cook the onion for 3 minutes until soft and translucent, then add the garlic and thyme and stir for 30 seconds.
3. 3Add the oats and stir for 2 minutes until they smell toasty and are coated in oil.
4. 4Pour in 1 cup of the hot water or stock and stir. When it is mostly absorbed, about 3 minutes, add another ½ cup and stir again.
5. 5Add the last ½ cup and cook 3 to 4 minutes more, stirring every minute, until the oats are tender and the mixture is creamy and loose, like a thick porridge that just spreads on the plate.
6. 6Take the pan off the heat. Stir in the butter, cheese, pepper, chilli flakes and lemon juice. Taste and adjust salt.
7. 7Spoon into warm plates, top with the reserved mushrooms and spring onion greens, and serve immediately.