I'm so in love with this recipe for a couple of reasons. Primarily, because it alleviated my feelings of guilt for buying a tin of oatmeal purely for the container. Now, anyone who's ever been out to breakfast with me knows: I really don't like sweet breakfast (I don't even like donuts). Pancakes and waffles only rarely have their place at my table, and that's only at dinner-time. Never in the morning. So, the chances of me eating this oatmeal, in a sweet capacity, for breakfast, were non-existent. This risotto allowed me to eat them in a savory way, and it was damn tasty. <br /> <br />I won't lie - when it was simmering, it really, really smelled like breakfast was cooking. But in the end, it didn't taste like breakfast at all! It was an earthy, mushroom-filled side dish that was every bit as delicious as traditional rice risotto, but much healthier.

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