​Quick Mushroom risotto

This dish is made with Farro but barley or rice taste just as good.

* 1.5 -2 cups cooked pearled Farro, pearl barley or rice - cook enough for a couple of meals and freeze or store in fridge
* 1 cup cooked Mushrooms - I buy pre-sliced mushrooms ~500 gm
* green onion chopped or 1/2 onion sliced
* chilli
* 1/2 tsp minced garlic
* 1/2 cup chicken stock
* a couple of rasher of bacon (optional)

Preparation
1. Cook mushies in butter and oil a touch of spice, black pepper and 1/2 sliced onion makes enough for couple of meals as pasta sauce accompaniment with steak or just on toast for brekkie.
2. Heat tbsp oil and butter add a little chilli (semi dried, dried fresh whatever you have), onion, garlic and chicken stock (just enough to make a sauce). Add cooked farro or whatever grain you are using and heat through.
Serve with shaved Parmesan and squeeze of lemon juice. Add a few rashers of bacon or serve on the side for meat lovers.

Chook's suggestion: if you intend using Farro, buy pearled as it gives the best texture. I use Mount Zero bio dynamic; it's local.