Oven-baked porcini & thyme risotto

Oven-baked porcini & thyme risotto

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(19 ratings)

Prep: 10 mins Cook: 25 mins


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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  • 25g pack dried porcini mushrooms



    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



    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


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

  • 350g risotto rice



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


  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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dragonma5306's picture
5th Jan, 2020
We enjoyed this very much. After reading the comments, I added 250g sliced chestnut mushrooms in with the onions & garlic and fried until soft. I also used a Kallo mushroom stock cube (found in Tesco). It was creamy and perfectly cooked, and although wouldn’t serve 4 adults very generously, it was just right for our family of 4. Served with garlic bread and salad.
28th May, 2019
So tasty and an easy midweek meal. Used chicken stock instead and added some fresh chestnut mushrooms along with the dried and it turned out spot on. I have made the tomato and bacon oven cooked risotto on this site too which is also great!
1st Feb, 2018
This was great. I don't eat cheese and without the parmesan it was still delicious. As an avid meat eater I was very dubious. I used chicken stock and added a few chilli flakes along with the herbs for a little warmth. I also used 2 tsp of dried thyme as that was all I had and it was still really flavoursome.
10th Oct, 2012
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.
10th Jul, 2012
use sainsburrys mixed wild mushrooms
29th Apr, 2012
Very tasty and very easy. I did this for a dinner party and added some extra mushrooms as suggested. Will definitely make again.
9th Oct, 2011
Great and very easy to make, even on top of the stove. A favorite in our family for certain.
mrhallorann's picture
1st Sep, 2011
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
14th May, 2011
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.
30th Jun, 2009
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.


10th Dec, 2013
Can this recipe be doubled easily? And is it best to cook in 2 dishes or one large dish if doubling?
goodfoodteam's picture
11th Dec, 2013
Yes, this recipe can certainly be doubled - if you do cook it in a larger dish, it will probably take a little longer due to the extra liquid. Check it after 25 mins and if necessary, give it another 10 - 15 minutes. When it's ready, all the liquid will be absorbed and the rice should be just cooked.
12th Dec, 2013
Thank you!
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