Flahavan’s Mushroom Risotto Porridge

Ingredients

• 1 L of vegetable stock
• 115g of unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp. of sea salt
• 175g of portobello mushrooms, roughly chopped
• 175g of chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp. of chopped fresh thyme leaves
• 100ml of white wine
• 100g of Flahavan’s oats
• 50g of Flahavan’s jumbo oats (plus a handful toasted for garnish)
• 100g of Parmesan cheese, grated
• 2 tbsp of chopped fresh parsley, for garnish
• Sautéed baby spinach and fried wild mushrooms, for garnish