Oven-baked porcini & thyme risotto

Recipe uploaded by

Lesley Waters

9 ratings

Recipe by Lesley Waters

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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.

Per serving

374 kcalories, protein 9g, carbohydrate 75g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.64 g

Latest comments and suggestions

• andrene

  11 November 2007

  andrene rated and commented on this recipe

  

  Very easy to make plus very tasty. Went down very well.

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• Pink Princess

  16 January 2008

  Pink Princess rated and commented on this recipe

  

  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.

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• Kath Lancashire

  10 March 2008

  Kath Lancashire rated and commented on this recipe

  

  Lovely, tasty and VERY easy.

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• sally

  16 April 2008

  sally rated and commented on this recipe

  

  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!

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• tastytash

  23 April 2008

  tastytash rated and commented on this recipe

  

  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!

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• Philippa

  21 May 2008

  Philippa rated and commented on this recipe

  

  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

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• good food

  21 October 2008

  good food commented on this recipe

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

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• Sheila M

  27 October 2008

  Sheila M rated and commented on this recipe

  

  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!

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• Katherine Harvey

  18 November 2008

  Katherine Harvey commented on this recipe

  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.

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• Lauralizpin

  18 January 2009

  Lauralizpin rated and commented on this recipe

  

  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!

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• Sarah

  08 February 2009

  Sarah commented on this recipe

  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!!??

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• Jo

  05 April 2009

  Jo rated this recipe

  

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• michelle

  17 May 2009

  michelle commented on this recipe

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

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• Shirley

  30 June 2009

  Shirley commented on this recipe

  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.

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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 , plus shavings, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

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 , plus shavings, to serve

Per serving

374 kcalories, protein 9g, carbohydrate 75g, fat 6 g, saturated fat 1g, fibre 2g, salt 0.64 g

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