Gluten Free Mushroom Oat Risotta Recipe
Made using oats, this deliciously creamy mushroom oat risotto is comforting and perfect for those cold autumnal nights.
Ingredients
- 25g dried porchini mushrooms
- 500ml boiling water
- 100g onion
- 2 garlic cloves
- 200g chestnut mushrooms
- 2 tbsp olive oil
- 75g FREEE Organic Porridge Oats
- 1 tbsp lemon juice
- 1 tsp truffle oil, optional
- salt and pepper
- 1 tbsp fresh parsley, chopped
- 25g grated cheese or vegan cheese
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