Mushroom Oat Risotto with Pesto and Spinach

1. Heat 1 tablespoon of olive oil in a large pan. Add the steel cut oats and salt, stir briefly. Then add the vegetable stock (or water) little by little. Bring to a boil and stir regularly, adding extra liquid if it evaporates. Cook for 25-30 minutes, until the oats are "al dente". Drain any excess liquid, if necessary.
2. Meanwhile, prepare the vegetables: finely chop the onion and garlic, slice the mushrooms, cut the sun-dried tomatoes into strips, zest the lemon and squeeze out the juice.
3. Sauté the onion and garlic in 1 tablespoon of olive oil in a wok or sauté pan for about 2 minutes.
4. Add the mushrooms and cook until soft and lightly colored.
5. Add the sun-dried tomatoes and cook briefly.
6. Add the cooked oat groats and oat milk or oat cream, heat together for 3-4 minutes until creamy.
7. Add the spinach in batches, letting it wilt.
8. Stir the pesto, lemon zest, and lemon juice into the risotto at the end.
9. Season with salt and pepper.
10. Serve the risotto topped with spring onion and grated Parmesan cheese.

‍