A plate of mushroom and ricotta rice

Wild mushroom & ricotta rice with rosemary & thyme

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal560
fat15g
saturates4g
carbs82g
sugars11g
fibre10g
protein20g
salt0.4g
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Ingredients

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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    Rating: 4 out of 5.10 ratings
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