mixing bowl, frying pan and saucepan

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

1. Put the dried mushrooms into a bowl, pour on the boiling water and leave to soak for 20 minutes.
2. Finely dice the onion and garlic and slice the chestnut mushrooms into separate piles.
3. Put the olive oil into a frying pan, add the diced onion, cover and cook over a medium heat for 3 minutes without browning.
4. Add the sliced chestnut mushrooms and garlic to the pan, cover and cook until the mushrooms collapse.
5. Drain the liquid from the soaking mushrooms into a saucepan.
6. Chop the soaked mushrooms, add them to the frying pan, cook for a couple of minutes then remove the pan from the heat.
7. Add the oats to the saucepan of mushroom soaking liquid and cook over a medium heat for 4 minutes, stirring occasionally.
8. Tip all the mushrooms into the saucepan, add the lemon juice, truffle oil, salt and pepper and stir to combine.
9. Spoon the risotto into two bowls, sprinkle with parsley and serve accompanied by the grated cheese.