Mushroom RisOATto

Heat the stock.

Slice the green onion, and fry the white part together with the chopped garlic, and thyme, along with the sliced button mushrooms, in sunflower oil for 3 minutes.

Add the Quaker® oats and the dried porcini. Stir it up.

Pour in half of the stock, bring to a boil, and when it thickens, add the remaining stock and bring to a boil.

Grate the parmesan into the ris-oat-o, and add the cold butter cut into cubes.

Finally, sprinkle with the green stalks of the green onion and some coarsely chopped parsley.