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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17th May, 2009
Not a huge fan, the style mushrooms made the dish very earthy and woody and it had very little other flavor to contrast it.
8th Feb, 2009
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!!??
18th Jan, 2009
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!
18th Nov, 2008
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
27th Oct, 2008
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!
21st Oct, 2008
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
21st May, 2008
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
23rd Apr, 2008
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!
11th May, 2016
dried porcini have a much stronger taste which is why it was bland
16th Apr, 2008
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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