Oven-baked porcini & thyme risotto

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• Deri Jones

  10 October 2012

  Deri Jones rated and commented on this recipe

  

  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.

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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 (or vegetarian alternative), plus shavings, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian

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

Per serving

374 kcalories, protein 9g, carbohydrate 75g, fat 6 g, saturated fat 1g, fibre 2g, sugar 5g, salt 0.64 g

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