Oven-baked porcini & thyme risotto

Oven-baked porcini & thyme risotto

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(13 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
374
protein
9g
carbs
75g
fat
6g
saturates
1g
fibre
2g
sugar
5g
salt
0.64g

Ingredients

  • 25g pack dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp thyme leaves, plus extra to serve
  • 350g risotto rice
  • 750ml hot vegetable stock
  • 100ml white wine
  • handful grated parmesan (or vegetarian alternative), plus shavings, to serve

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Method

  1. Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
  2. Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
  3. Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.

Recipe from Good Food magazine, March 2006

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Comments

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derijones's picture
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Very easy to make. Not quite as tasty as a slowly-stirred-on-the-hob risotto but certainly less taxing.

Don't forget to add seasoning at the final step, but be careful with the salt.

tommarquiss's picture

use sainsburrys mixed wild mushrooms

puzzle10's picture
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Very tasty and very easy. I did this for a dinner party and added some extra mushrooms as suggested. Will definitely make again.

jeannettevanhaalen's picture
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Great and very easy to make, even on top of the stove. A favorite in our family for certain.

mrhallorann's picture
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Delicious recipe that really takes the labour out of making gooey risotto. Make sure you get your liquid quanties spot on though or it can turn stodgy/sloppy if you go too far either way. Thankfully it seems to be quite robust and will take extra cooking or extra water if you need to bring it back in either direction.

Definately needs extra fresh mushrooms to give it more 'body'. I always chuck in an extra 250g pack of roughly sliced chestnut mushrooms with the onions.

Oh and a dash of cream and a nob of butter before it goes to the table adds to the uncsciousness!! ;)

sascha's picture

There is a wonderful porcini flavoured stock cube which I often use in mushroom dishes which really enhances the flavour of this dish. Its an italian brand, but we can get it here in Amsterdam.

shirleygoodyear's picture

I love this recipe and have made it many times. I change it, add different ingredients depending on what I have in the fridge or what I feel like. It's delicious with chopped chicken through it and very good with pancetta, very versitatile dish and is so very easy to make.

mhawser's picture

Not a huge fan, the style mushrooms made the dish very earthy and woody and it had very little other flavor to contrast it.

sazzarina's picture

Do you think this could be done on the hob instead of the oven? I'm thinking it would be fine but wanted to see what others thought!!??

lauralizpin's picture
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Such a great recipe, so quick & easy, yet so tasty. I've made it on sevearl occasions and now replace 1/2 the rice with pearl barley for an even healthier dish. I serve it to my meat eating friends alongside Roast Chicken & Garlic Focaccia, it then easliy serves 8 - 10 people. Any leftovers I found taste better and can easily be reheated, just add a little milk to loosen!

kathy17's picture

This is simply delicious! My hubby and I made it over the weekend and added a couple of dollops of Philladelphia to add to the creaminess and some chopped Chestnut mushrooms. We had to make it again the following day, it was so morish! Very, very tasty, quick and easy.

wandafawl's picture
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Delicious and incredibly easy to make. I added some fresh mushrooms too, and at the end stirred in some chunks of tender steamed asparagus which was superb. Oh, and I added an extra ladle or two of stock during cooking so that the risotto "relaxed" onto the plates and wasn't too dry. We are not strictly vegetarian, so I used home made chicken stock instead of veggie stock - the whole family (even my risotto-resistant husband) thought it was lovely. Will definitely be making more!

geraldinewood's picture

I'm thinking of making this for a girls supper on Saturday night.
Can you make it ahead and reheat? Has anyone tried this?

philinbrighton's picture
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This is great if you're doing a separate veggie option that you don't want to have to stress over too much. However it doesn't have the amazing gooeiness of a proper risotto done on the hob

tphotiou's picture
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I was a bit diasppointed with this recipe. I just felt that something was missing in terms of taste. It just felt a bit bland. I used fresh mushrooms instead of dried porcinni and also addedchopped plum tomatoes and topped with lots of parmesan. I still found the taste a little uninspiring though and probably won't make again!

notmum's picture
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Very good, just a little more kick would have been nice, I might try the fresh mushroom idea next time...but there will be a next time!

kathgibbs's picture
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Lovely, tasty and VERY easy.

colbreeze's picture
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I adore this risotto recipe it is so simple, but to make it even tastier I add a good mixture of fresh mushrooms to it before it goes in the oven. I have made it many times and it has never failed to impress.

andrenegawley's picture
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Very easy to make plus very tasty. Went down very well.

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