Mushroom risotto

Name: Mushroom risotto
Cuisine: American, African, European, Southern, Mediterranean, Moroccan, Greek
Ingredients: 2 tsp rapeseed oil; 2 onions, finely chopped; half red chilli, finely chopped; 900ml vegetable stock (1 low-salt stock cube dissolved in 900ml water); 2 cloves garlic, crushed; good pinch pepper; 250g mushrooms, sliced; 150g risotto rice (Arborio or shortgrain rice); 2 tbsp basil, roughly chopped (or 2 tsp dried); 1 tbsp 0% fat Greek yogurt; 4 torn fresh basil leaves; grind black pepper; 15g grated Parmesan (or vegetarian equivalent)