A plate of mushroom and ricotta rice

Wild mushroom & ricotta rice with rosemary & thyme

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(10 ratings)

Prep: 10 mins Cook: 45 mins


Serves 2

Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal560
  • fat15g
  • saturates4g
  • carbs82g
  • sugars11g
  • fibre10g
  • protein20g
  • salt0.4g
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  • 15g dried porcini mushrooms
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tbsp vegetable bouillon powder
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped



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

  • 200g pack small button mushrooms
  • 1 tbsp fresh thyme leaves
  • 1 tsp chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 garlic cloves, sliced
  • 170g brown basmati rice
  • 2 leeks, washed and sliced
  • 50g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 15g vegetarian Italian-style hard cheese, finely grated
  • parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.

  2. Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.

  3. Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.

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Comments, questions and tips

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26th Jan, 2019
Tastes all right but definitely something to eat by candlelight since the colouring is not too much on the appetising side.
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