Oven-baked porcini & thyme risotto

Oven-baked porcini & thyme risotto

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(16 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal374
  • fat6g
  • saturates1g
  • carbs75g
  • sugars5g
  • fibre2g
  • protein9g
  • salt0.64g
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Ingredients

  • 25g pack dried porcini mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 2 tsp thyme leaves, plus extra to serve

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 350g risotto rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 750ml hot vegetable stock
  • 100ml white wine
  • handful grated parmesan (or vegetarian alternative), plus shavings, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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colbreeze
16th Jan, 2008
5.05
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
11th Nov, 2007
4.05
Very easy to make plus very tasty. Went down very well.

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